Name: Roasted Corn, Tomato, and Zucchini Tart
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 2 pints cherry tomatoes, halved -; 2 medium zucchini (about 12 ounces each), cut into 1/2-inch cubes -; 1 tablespoon extra-virgin olive oil, divided -; 1 teaspoon kosher salt, divided -; 1/4 teaspoon freshly ground black pepper, divided -; Kernels from 2 ears of corn -; 2 sheets frozen puff pastry, thawed but chilled (see recipe note) -; 1 to 2 small medium-hot peppers (Hungarian wax, banana, jalapeno), seeds removed, sliced into rounds -; 4 ounces crumbled goat cheese -; 1 large egg -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Corn, Tomato, and Zucchini Tart

1. 2 pints cherry tomatoes, halved -

2. 2 medium zucchini (about 12 ounces each), cut into 1/2-inch cubes -

3. 1 tablespoon extra-virgin olive oil, divided -

4. 1 teaspoon kosher salt, divided -

5. 1/4 teaspoon freshly ground black pepper, divided -

6. Kernels from 2 ears of corn -

7. 2 sheets frozen puff pastry, thawed but chilled (see recipe note) -

8. 1 to 2 small medium-hot peppers (Hungarian wax, banana, jalapeno), seeds removed, sliced into rounds -

9. 4 ounces crumbled goat cheese -

10. 1 large egg -

How to cook deliciously - Roasted Corn, Tomato, and Zucchini Tart

1. Stage

Preheat the oven to 400°F. Set the oven racks on the top and center shelves of the oven before preheating.

2. Stage

Arrange the tomatoes on a sheet pan: Arrange the sliced tomatoes, cut side up, in a single layer on a sheet pan, filling about 3/4 of the pan.

3. Stage

Season the zucchini: In a large mixing bowl, toss the zucchini with 1 teaspoon olive oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper until well coated.

4. Stage

Arrange zucchini on a sheet pan: Arrange the zucchini in a single layer on a second sheet pan, filling about 3/4 of the pan.

5. Stage

Season corn and arrange on sheet pans: In the same mixing bowl you used to season the zucchini, toss the corn with the remaining oil, salt, and pepper. Divide the corn in the remaining spaces on the two pans in a single layer.

6. Stage

Roast the vegetables: Place both pans in the oven and roast the vegetables for 30 to 35 minutes, rotating the pans between shelves halfway through. The tomatoes should look slightly shriveled, the zucchini should be fork tender and have a few brown charred spots, and the corn should have a few brown charred spots. Remove the pans from the oven and let the vegetables cool. Toss the cooled tomatoes, zucchini, and corn into a large bowl so they are all combined.

7. Stage

Let the puff pastry come to temp: Remove the thawed puff pastry from the fridge and let it warm until it’s pliable enough to unfold without cracking, about 5 to 10 minutes.

8. Stage

Prepare the puff pastry: Place a 20-inch long piece of parchment paper on the counter. Unfold both pieces of puff pastry, arranging them on the parchment paper so that they slightly overlap. Use a rolling pin to press the two pastry pieces together and create an 18- by 9-inch rectangle. Lifting with the parchment paper, carefully transfer the pastry to a sheet pan (if you’d like, transfer the cooled zucchini and corn to a mixing bowl, and re-use the sheet pan).

9. Stage

Assemble the tart: Evenly scatter the cooled roasted vegetables, sliced peppers, and goat cheese over the pastry, leaving a 1-inch border on all sides. Fold each side of pastry in, over the vegetables, creating a crust.

10. Stage

Chill and egg wash the puff pastry: Transfer the assembled tart to the refrigerator to chill for 10 minutes. Meanwhile, in a small bowl, whisk the egg with 1 teaspoon water, making an egg wash. Using a pastry brush, brush the chilled pastry with egg wash.

11. Stage

Bake: Bake the tart for 35 to 40 minutes until the pastry is puffed up and golden brown.

12. Stage

Slice and serve: Let the tart cool for 10 minutes before slicing into squares to serve. You can serve this tart warm or at room temperature.

13. Stage

Storage and reheating: Leftovers can be wrapped in plastic wrap and refrigerated for up to 3 days. Reheat the tart in the oven at 350˚F for about 10 minutes to bring back some of the crisp to the pastry. Did you love the recipe? Leave us stars below!