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Roasted Corn, Tomato, and Zucchini Tart
Roasted Corn, Tomato, and Zucchini Tart
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Savor summer with a simple tart featuring roasted corn, tomatoes, and zucchini on a flaky puff pastry crust.
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
Instructions:
  • Before preheating the oven to 400°F, position the oven racks on both the top and center shelves.
  • Place sliced tomatoes on a sheet pan, cut side up, ensuring they cover approximately 75% of the pan in a single layer.
  • Coat the zucchini: Mix the zucchini with 1 teaspoon olive oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper in a large bowl until evenly seasoned.
  • Lay out zucchini on a sheet pan: Spread out the zucchini pieces evenly on a sheet pan, filling up around 3/4 of the pan.
  • In the same seasoned mixing bowl, coat the corn with the remaining oil, salt, and pepper. Spread the corn evenly on the sheet pans in a single layer.
  • Roast the vegetables in the oven for 30 to 35 minutes, rotating the pans halfway through. The tomatoes should look slightly shriveled, zucchini fork-tender with brown charred spots, and corn with a few brown charred spots. Let the vegetables cool, then toss in a large bowl to combine.
  • Allow the puff pastry to come to room temperature: Take the chilled puff pastry out of the fridge and let it sit until it is flexible enough to unfold smoothly, for approximately 5 to 10 minutes.
  • To prepare the puff pastry: Lay a 20-inch sheet of parchment paper on the counter. Unfold and slightly overlap both puff pastry pieces on the parchment paper. Use a rolling pin to press the pieces together into an 18- by 9-inch rectangle. Transfer the pastry on the parchment paper to a sheet pan (you can reuse the pan after transferring the zucchini and corn to a mixing bowl and cooling it).
  • Arrange the roasted vegetables, sliced peppers, and goat cheese evenly over the pastry, leaving a 1-inch border. Fold the pastry edges over the filling to create a rustic crust.
  • Chill the assembled tart in the refrigerator for 10 minutes. In a small bowl, whisk one egg with 1 teaspoon water to create an egg wash. Brush the chilled pastry with the egg wash using a pastry brush.
  • Achieve perfection: Bake the tantalizing tart for 35 to 40 minutes until the pastry reaches a delightful golden brown hue and is irresistibly puffed up.
  • Once the tantalizing aroma fills your kitchen, allow the exquisite tart to rest for 10 minutes. Cut it into delectable squares to enjoy warm or at room temperature.
  • For storing and reheating: Wrap leftovers in plastic wrap and refrigerate for up to 3 days. Reheat the tart at 350˚F in the oven for 10 minutes to restore the crispness to the pastry. If you enjoyed the recipe, please leave a rating below!

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