Chrystal's Recipe Corner
LOS ANGELES—Summer is here, and there are a number of seasonal vegetables that deserve more time to shine. The tomatoes are sweet, zucchini is bright and fresh, and red onions never lose their bite. If you combine the three in one recipe, you’ll find that they work very well together like best friends.
This time, the three amigos are sprinkled over a puff pastry crust with creamy feta cheese and baked until golden brown. You can find feta in brine at various Middle Eastern or Mediterranean markets, in addition to grocers who sell international cheeses. This is a perfect summer appetizer or light, yet satisfying, dinner served with a salad.
Tomato, Zucchini and Feta Tart
1 package puff pastry, room temperature
1 tablespoon unsalted butter
2 tablespoons olive oil
2 cloves garlic, thinly sliced
1 large red onion, thinly sliced
2 large zucchini, thinly sliced
6 large vine tomatoes, seeded and thinly sliced
6 ounces feta cheese, in brine
Kosher salt, to taste
1. Roll the puff pastry out on a floured surface to about 15 inches x 11 inches. Carefully place into a 13 inch x 9 inch-baking sheet, folding the overhang to create an even border along the edges of the pan. Cover with plastic wrap and slide into the freezer for 15 to 20 minutes or until it is frozen solid.
2. Over medium heat, melt the butter and olive oil in a wide, shallow pan. Add the garlic and sautÃ© for 30 to 45 seconds, stirring often, then turn off the heat and let the butter and olive oil infuse with the garlic for approximately 2 minutes. Remove the tart shell from the freezer and brush with the butter and olive oil mixture. Cover again with plastic and place the tart shell back into the freezer.
3. Using the same pan, cook the zucchini and onions in the garlicky oil over medium heat until just softened, approximately 3 to 5 minutes. Remove from heat and cool completely.
4. Once the veggies have cooled, spread the zucchini, onions and tomatoes evenly over the frozen tart shell. Crumble the feta cheese with your fingers and dot it all along the top of the vegetables. Bake in a preheated oven at 400 degrees for 25 to 30 minutes or until the crust is golden brown and the cheese has begun to melt.
Remove from the oven, sprinkle with a bit of kosher salt, then cool 5 to 10 minutes before slicing.
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