Layers of Tomato, Basil and Zucchini nestled among flaky Puff Pastry!
Puff pastry is one of those versatile ingredients that lends itself to both sweet and savoury dishes. In this instance, we’ve used it to create this delicious appetizer; perfect for sharing! Although this tart is simple in concept, it really packs an impressive combination of flavours and is sure to wow at any gathering.
1 Large Zucchini
1 Small Red Onion
1 Bunch of Fresh Basil
1 Sheet of Puff Pastry
1 Tbsp Balsamic Vinegar
1-2 Tbsp Olive Oil
1 Generous Pinch of Salt
1 Small Pinch of Pepper, to taste
- Preheat oven to 400 degrees Fahrenheit.
- Cut puff pastry sheet into a 3″ x 8″ rectangle.
- Using a knife, score puff pastry around perimeter, about 1/8th of an inch from edges.
- Place on baking sheet, lined with parchment paper and bake for 10 minutes.
- Remove from oven. While puff pastry is still hot, gently push down the inner portion of the scored marks using the back of a spoon, so as to create a pocket for the filling.
- Slice the provolone cheese, tomatoes, onions and zucchini approximately the same size. Gently tear basil leaves from stem.
- Cover the bottom of the inner pocket of the puff pastry with sliced provolone cheese.
- Begin layering your remaining sliced ingredients on top of the provolone cheese. Be sure to slightly overlap each ingredient and alternate your layers between tomato, zucchini, basil and onion to ensure an even distribution of flavours.
- Top with a generous pinch of salt, balsamic vinegar and olive oil.
- Bake for an additional 15 minutes, or until all vegetables are tender.
- Finish with a light drizzle of balsamic vinegar and garnish with fresh basil.
Get ready to ditch that generic veggie tray at your next gathering – this impressive ratatouille tart is here for the win! Not only is this dish a visual crowd pleaser, the flavours will keep everyone coming back for more.
What are some of your favourite appetizer bites? Let me know in the comments below. Also, make sure to tag me on Instagram, Twitter and Facebook to show me your re-creation of this recipe!
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Until next time,
Clay Smith, Claycooks