The beauty of this zucchini tomato tart is in its simplicity. With just a handful of ingredients, you can make a delicious yet elegant dish that will be the perfect start to any meal. 

Using ripe, sweet tomatoes will give you the best results since the tomato is the star of this dish. Zucchini has a mild flavor, which complements the sweetness and the acidity from the tomatoes. I recommend slicing your zucchini thinly (using a mandoline if you have one), sprinkling salt on them and allowing them to rest. This draws out some of the moisture and helps keep your tart crispy in the oven. To ensure your tart is well season, sprinkle your tomato slices with a little salt before arranging them on your puff pastry. The feta has a tangy, salty flavor which helps enhance the flavors of the vegetables. 

Lastly, you want to finish the tart with a sprinkling of sumac. Sumac is a traditional middle eastern spice that is a beautiful crimson color and has a sour flavor. It not only makes the dish more colorful and flavorful, it is also rich in antioxidants and it’s the secret ingredient in many middle eastern dishes. In this tart, it helps bring all the flavors together and round out the dish. If you don’t have sumac in your repertoire, this is an easy recipe to try it. 

Zucchini Tomato Tart

Course: AppetizerDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Baking time

25

minutes

Simple, elegant dish that is the perfect start to any meal.

Ingredients

• 1 medium-large zucchini

• 3-4 Roma tomatoes

• 1 sheet of puff pastry

• 3/4 c crumbled feta 

• 1 tbsp sumac

• 1 tbsp olive oil

Directions

• On a mandolin (or by hand) thinly slice the zucchini (about 1/4″ slices).
• Arrange the slices in a single layer over paper towel and sprinkle both sides with salt. Allow to rest for 10 minutes.
• Slice the tomatoes into circles about 1/4 inch thick.
• Place the puff pastry on a parchment lined cookie tray or baking dish and brush with olive oil. With a fork, pierce a one inch border around the puff pastry.
• Dry the zucchini slices and arrange them in one row on the puff pastry. If your pastry is round, you can do a circle on the inside of the border you made. If it’s rectangle, you can do a row along the length on the inside of the border.
• Place the tomatoes overlapping about 1/3 of the zucchini slices.
• Repeat alternating with rows of zucchini and tomato slices.  
• Sprinkle the crumbled feta and sumac evenly on top.
• Bake in a preheated oven @450 for 20-25 minutes until the puff pastry is golden brown.