we were out of town visiting with family over the labor day weekend when we came across this recipe in an issue of better homes and gardens. we made it immediately and although we would’ve preferred it more as a pizza than a tart, it was really great. next time, we will try a whole wheat pizza crust.
GARDEN VEGGIE TART/PIZZA
1 frozen puff pastry sheet (1/2 of a 17.3 ounce package) or whole wheat pizza crust
2 ears of fresh sweet corn, cooked
1 medium zucchini, thinly sliced lengthwise
1 pint cherry tomatoes
1/4 cup tomato paste
1/4 cup water
1 tablespoon olive oil
1/2 teaspoon salt (we didn’t use)
4 oz freshly mozzarella, thinly sliced
crushed red pepper flakes
preheat oven to 425 degrees. on a lightly floured surface roll puff pastry sheet to a 14×10-inch rectangle. prick pastry all over with a fork. bake for 10 minutes, until center is set. remove from oven and lightly press center with a spatula.
brush zucchini, tomatoes, and corn with olive oil. preheat an indoor grill pan over medium-high heat. grill vegetables until tender, 5 to 7 minutes, turning occasionally. transfer to platter and then cover to keep warm.
in a small bowl whisk together tomato paste and water and then spread on puff pastry. top pastry with cheese and vegetables (cut the corn from the cob). bake tart 10 minutes, until pastry is golden and cheese is melted. then top with red pepper flakes and fresh basil if desired.