Tomato-Zucchini Tart With Za’atar and Feta
Frozen puff pastry sheets make this elegant and impressive vegetable tart fromBeirut easy to pull together. We use za’atar, a Middle Eastern herb blend, to add a perfect flavor accent for the vegetables. Poking holes in the rolled-out pastry helps it rise evenly, but leave a 1-inch border around the edges so the pastry forms a light, crisp outer crust.
¼ cup extra virgin olive oil, plus more for serving
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1 tablespoon za’atar
1 cup grape or cherry tomatoes, halved
6 ounces zucchini, thinly sliced, or 6 ounces asparagus, trimmed and cut in 1-inch pieces
½ small red onion, thinly sliced
Kosher salt and ground black pepper
1 sheet frozen puff pastry, thawed
2 ounces feta cheese, crumbled (½ cup), or 1 ounce Parmesan cheese, finely grated (½ cup); divided
Chopped fresh mint or basil, optional, for garnish
- Heat the oven to 450 degrees.
- Line a rimmed baking sheet with kitchen parchment.
- Toss together the oil, za’atar, tomatoes, zucchini (or asparagus), onion, 1 teaspoon salt, and ½ teaspoon pepper.
- Use a rolling pin to shape the pastry into a 10-by-14-inch rectangle, then place on the prepared baking sheet.
- Using a fork, poke holes all over the pastry, leaving a 1-inch border at the edges.
- Top evenly with half the cheese and the vegetable mixture, avoiding the edges.
- Bake at 450 degrees until the pastry is golden brown, 15 to 20 minutes.
- Top with the remaining cheese and chopped herbs (if using) and drizzle with olive oil.
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