Healthy eating gets a flavorful upgrade with this Zucchini Butter Vegetable Tart. With a crisp puff pastry base, tender zucchini butter, and fresh heirloom tomatoes, it’s a simple yet satisfying way to enjoy your favorite vegetables. Whether it’s a light lunch or a shareable dish for a gathering, this tart delivers a balanced, wholesome bite in every slice.
Zucchini Butter Vegetable Tart — makes 8 servings
Ingredients:
• 2 zucchinis or summer squash, large
• 1 tablespoon of unsalted butter
• 2 garlic cloves, minced
• 1 sheet of puff pastry, frozen
• 2 heirloom tomatoes, large and ripe
• ½ teaspoon of black pepper
• ¼ cup burrata, fresh (optional)
Directions:
- Grate zucchini and discard stem. In a large pan, melt butter. Sauté the garlic until translucent, about one minute. Add the zucchini and sauté until tender, about 10 minutes. Remove from heat and set aside.
- Preheat oven to 375°F. Line a baking sheet with parchment paper. Lay the puff pastry on the sheet. Spread zucchini butter over the puff pastry, leaving a two-inch border. Fold the border over to make a crust. Bake pastry until golden brown, about 25 minutes. Remove from oven.
- Slice tomatoes and arrange over tart. Top with black ground pepper and dollops of burrata, if using. Serve warm or room temperature.
- Handy Hint: To get a golden brown crust, reserve some of the melted butter and brush the edges of the tart before it goes in the oven.
Nutritional Information:
Calories: 201.7
Fat: 13.4
Saturated Fat: 2.6
Polyunsaturated Fat: 6.9
Monounsaturated Fat: 3.1
Cholesterol: 3.9
Sodium: 83.2
Carbs: 18.1
Fiber: 1.6
Protein: 3