This was such a quick and easy tart to put together. There is not much that puff pastry can’t do to make your life easier. It always makes a stunning presentation. The hardest part of assembling this tart was slicing the zucchini on the mandolin. I have an aversion to that device. It is so sharp that it scares me. I made my husband do the slicing. We used both a green zucchini and a yellow zucchini, plus freshly shucked sweet corn.
The flavors of garlic, butter and basil enhanced this lovely flaky creation. Enjoy it with a salad and a glass of Rose’ wine.
I am having technical issues this week. My Son gave me a new computer that I am still trying to get used to. Then the lens that I always use for my photography stopped working. I had to use my fixed close-up lens. Hopefully I will have all of these issues settled by the time we leave on our trip. More news next week. Have a great weekend.
ZUCCHINI TART WITH SWEET CORN, BASIL AND PARMESAN (The Suburban Soapbox).
Ingredients
- 1 sheet of frozen puff pastry, thawed
- 3 tablespoons salted butter
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon minced garlic
- 1 medium zucchini, thinly sliced
- 1 ear of corn, shucked and kernels removed from cob
- 1/4 cup grated parmesan cheese
- 1/8 teaspoon kosher salt
- 1/8 teaspoon fresh ground pepper
- 1 egg
Instructions
- Preheat oven to 425 degrees.
- Roll out the puff pastry on a parchment lined baking sheet. Using a paring knife, gently score approximately 1/4 inch from the edge to create a border being careful not to cut all the way through.
- In a microwave safe bowl, add the butter, basil and garlic. Heat in the microwave for 30 seconds or until the butter is melted. Brush half the butter mixture on the puff pastry inside the border. Arrange the zucchini on top of the butter and top with the corn. Sprinkle the parmesan over the tart and drizzle with the remaining butter. Season with salt and pepper.
- Whisk the egg yolk with 2 tablespoons of water. Brush the border of the puff pastry with the egg wash and transfer to the oven. Bake 20-25 minutes or until the edges are puffed and golden brown. Transfer to a serving platter and serve warm or at room temperature.
Yummy! I don’t use the mandolin either. I make Mr. Comforts do it. We bought a glove that is cut proof for him to use.
Nicely done Penny
Your tart is gorgeous Penny. I’m scared of the mandolin too.
Sam
Oh, My! Such perfection in a Summer dish!
All those luscious flavors combined into such a work of art on a plate. I’m sending this right now to my dear friend Kim, whose almost-exact recipe is made in a pan, and includes a pound of shelled shrimp. She has lovely little gatherings often, with wonderful dishes served and garnished Just So, and she’ll love this!
Hope all has been well with you at Lake Lure—I think of that magical place often (needing a lot of magical spots to retreat to as we spent five months walking around and through kitchen renovations just now). It’s blinding, bright white and Sweet ‘n’ Low packet pink. Best to you all here on the Cusp Of Fall!
rachel
Promise you’ll never say a word to ‘you know who’ – but I recently donated my almost brand new (used maybe twice) mandolin to the thrift shop – it scared the you know what out of me too! My SIL had one in France and Bob insisted on buying me one when we came back – but no, I really didn’t need it – a good sharp knife does just fine for moi!
Thrilled to hear you are going to Italy – do have fun. We’re off to France on 9/24 and will stop in Barcelona also before coming back. I’m quite anxious to get going – I love Europe in autumn.
Hugs – Mary
P.S. Penny – I think I will try this recipe over the weekend – perhaps take it on a picnic. I have all ingredients to hand and it does look yummy!
I’ve made them..w/ out the corn..great idea!
Another wonderful harvest season recipe, Penny! So pretty too. I don’t mind using a mandoline but as soon as I get anywhere close to the blade with whatever I’m cutting, I make sure to use the safety guard to hold the piece rather than my hand. My husband says I need to get a pair of cut proof gloves, though, for when I use my sharp knives 😉
I will be posting a zucchini and corn pasta tomorrow. The combination is so delicious. Your tart looks so delicious.
I hate those technical issues. Do you remember Gilda Radner? She played a character on Saturday Night Live. She would say, “It is always something.”
Can’t wait to hear about your travels.