Summers End Tart Recipe Pizza Recipes

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Summers End Tart Recipe


  • 1 summer squash, sliced
  • 1 zucchini, sliced
  • sheet puff pastry (I use frozen Pepperidge Farm), thawed
  • 2 jalapenos (medium heat), minced
  • 1/2 red onion, sliced
  • 1 small sweet pepper, sliced
  • fresh basil, chiffonade
  • fresh mozarella, cut into rounds, drained
  • 1 medium tomato, sliced thick
  • parmesan cheese, grated, to taste

  • Method:

  • First of all, dont forget to begin thawing your puff pastry about 30 minutes at room temperature before you need it! Then, pre-heat your baking stone in an oven at 400-degrees.
  • Slice up your veggies... I like to go a bit thicker on the squash, thinner with the onions and peppers. Grill the veggies (excluding the hot peppers) in a panini-maker/George Foreman/outdoor grill. Saute em if you want, just get them to soften up a bit, and gain some caramelized grill marks- dont overcook.
  • As the grill is going, slice the tomatoes and mozarella. Once everything is ready, lay out your square of puff pastry on a sheet of parchment paper. Place the zucchini and squash alternately in straight lines along the tart. Scatter the onion and peppers across, then place slices of mozarella about one inch apart. Lay tomato slices evenly between the lines of squash, then grate fresh Parmesan to taste.
  • Bake at 400-degrees for about 15 minutes, or until the cheese is melted, and the tomatoes have softened down. Strew fresh basil across, cut and enjoy.

  •  Summers End Tart Recipe 



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