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Zucchini and Carmelized Onion Tart

November 3, 2010

I love flakey crusts.Working with phyllo has become effortless for me-probably because I love the end result.This was my first time using puff pastry and making this recipe.We loved it. It went well with the corn chowder and as a snack the next day.I dried my own tomatoes and added them as a topping to give it a little more kick and color.

  • 1 sheet frozen puff pastry ,thawed (about 25 minutes on lightly floured cookie sheet)
  • 1 egg,beaten with 2 T. water
  • 1 T. butter
  • 1 T. olive oil
  • 2 medium sweet onions, sliced thin
  • 1/4 t. sugar
  • garlic /parsley salt
  • dill -2 t. or to taste
  • 1 large or 2 small zucchini,sliced very thin,lengthwise
  • 2 Roma tomatoes
  • Parmesean cheese,about 10 thin slices
Melt butter in large frying pan.Carmelize onions.Sprinkle sugar over and stir.I do this on low for at least 3o minutes,stirring occasionally.
Pre heat oven to 325.Slice tomatoes very thin,lay on cookie sheet,and sprinkle some of olive oil on them to coat.Roast for about 30 minutes,turning once.
Slice your zucchini.

By now your pastry should be defrosted.Open sheet carefully and roll out to about 10×12 inches.

5)Trim 1/2 inch thick strips from each edge;set aside.Brush perimeter of pastry rectangle with egg wash,then replace strips,trimming to fit,and gently press to form a rim.Prick the insides with a fork and pop in fridge for about ten minutes.
6)Pre-heat oven to 400 degrees and get ingredients ready to top pastry.
7)Spread onion evenly over cold pastry.Top with zucchini slices,overlapping slightly.Tomatoes next.Brush all lightly with a bit of olive oil.Sprinkle with dill. Brush perimeter lightly too and sprinkle with some garlic/parsley salt

 Bake on lowest oven rack possible until pastry is puffed and golden,about 25 minutes
Garnish with slices of Parmesean and more dill.

This makes a great appetizer or side,  a light lunch or a snack. We had it for dinner with the Cheater’s Corn and Potato Chowder

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