Easy springtime Zucchini Tomato Tart with Balsamic Glaze. The perfect appetizer to serve at your spring parties!
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Yield: 3
- Category: Appetizer, Baking, Sides
- Cuisine: American, Continental
Ingredients
- 1 Pepperidge Farm® Puff Pastry Sheet (thawed)
- 1 small zucchini or 1/2 of a regular zucchini (diced)
- 30-35 grape tomatoes (halved)
- 1/3 cup shredded parmesan cheese (I use "vegetarian parmesan")
- 2 tablespoons crumbled feta cheese
- salt (to taste)
- black pepper (to taste)
- 5-6 basil leaves (to garnish)
Balsamic glaze
- 1/4 cup balsamic vinegar
- 1 tablespoon maple syrup
- salt (a pinch)
- black pepper (a pinch)
Method
- Thaw the Puff Pastry according to instructions on the package. Once thawed, roll the sheet into 10 x 10 inch square. Leave 0.75" inch margin on all sides and prick the center of the sheet all over with a fork. This way the center won't puff up during baking.
- Add parmesan cheese to the center of the sheet.
- Top it with grape tomatoes halves and diced zucchini. Sprinkle salt and pepper all over.
- Place the tart onto a baking sheet and bake at 400 F degrees for 15-20 minutes or until it's nice golden brown in color.
- While the tart is the oven, make the balsamic glaze. To a pan add balsamic glaze, maple syrup and pinch of salt and pepper.
- Bring the mixture to a boil and keep stirring till it thickens. This will take 3-4 minutes, be careful not to cook it too much else it will thicken a lot and you won’t be able to pour it over. You will know it’s done when it coats the back of your spoon. Remove pan from heat at this point.
- Once the tart is done, take it out of the oven. Sprinkle fresh basil and crumbled feta cheese all over.
- Drizzle the prepared balsamic glaze on top. Serve immediately.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.