Recipes Nugget Markets Signature Recipes
Tomato, Squash, & Fresh Mozzarella Tart
- Prep time
- 15 minutes PT15M
- Cook time
- 20 minutes PT20M
- Yield
- 6 servings
- Difficulty
This warm, savory, and sumptuous tart makes a great appetizer or a classy choice for brunch.
Ingredients
- 1 cup fresh mozzarella ciliegine
- 1 sheet puff pastry, thawed
- ¼ cup toasted pine nuts, divided
- ½ cup shredded Parmesan, divided
- 1 small zucchini squash, sliced thin, divided
- 2 vine-ripened tomatoes, sliced thin, divided
- Kosher or sea salt, to taste
- Cracked black pepper, to taste
- ¼ cup fresh basil leaves, chiffonade
- 1 egg, whisked
Preparation
Preheat oven to 400°F.
Slice each mozzarella ball in half, then let drain on a paper towel while you prepare the remaining ingredients.
Roll puff pastry out until it extends 1 inch in every direction, then place in an 8-inch tart pan. Each corner should hang over the sides.
Sprinkle half of the pine nuts and half of the Parmesan across the bottom. Lay half of the zucchini over the Parmesan in a circular pattern until it reaches the center. Fan half of the tomatoes over the zucchini in the same pattern. Season with salt and pepper.
Distribute half of the mozzarella over the tomatoes then repeat layers with remaining zucchini, tomatoes, and mozzarella. Season with more salt and pepper, then sprinkle with remaining pine nuts and Parmesan and all of the basil.
Fold the pastry corners in so they meet in the center, then brush pastry edges and top with egg wash. Bake for 20 minutes, or until golden brown and puffy.
Remove from oven and let rest at room temperature for 30 minutes before serving, or refrigerate overnight.
