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Tart - Garden Vegetable Recipe

   
 

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     Tart - Garden Vegetable

Category   Appetizers
Sub Category   None

Ingredients
1 frozen puff pastry sheet (half a 17.3-oz. package)
2 ears of fresh sweet corn
1 med. zucchini, thinly sliced lengthwise
1 pt. cherry tomatoes
1/4 c. tomato paste
1/4 c. water
4 oz. fresh mozzarella, thinly sliced
Crushed red pepper and dried basil (optional)
 

Instructions
Preheat oven to 425 degrees. On a lightly foured surface roll puff pastry to a 14 x 10-inch rectangle; transfer to a 15 x 10 x 1-inch baking pan. Prick pastry all over witha fork. Bake 10 minutes, until center is set. Remove from oven; lightly press center with a spatula.
Meanwhile, wrap cleaned corn in waxed paper. Micro-cook on 100 percent power (high) for 2 mins. Brush zucchini, tomatoes, and corn with 1 T. EVOO; sprinkle with 1/2 t. salt. Preheat an indoor grill pan over med-high heat. Grill vegetables until tender, 5 to 7 mins, turning occasionally. Transfer to platter; cover and keep warm.
In small bowl whisk together tomato paste and water; spread on puff pastry. Cut corn from cobs. Top pastry with cheese and vegetables. Bake tart 10 mins. until pastry is golden and cheese is melted. Top with red pepper and basil, if desired. Makes 4 servings.


Originally Submitted
7/15/2012





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