Tomato-Summer Squash Tart with Za’atar

Ingredients

• 1 sheet Frozen puff pastry (preferably Dufour brand; if using Pepperidge Farm, use one 8.65 oz sheet)
• 2 Tomatoes (sliced)
• 1 Zucchini (sliced)
• Kosher salt (for drawing out moisture)
• 2 tbsp Za’atar (Middle Eastern spice blend)

Steps

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Slice the tomatoes and zucchini. Place the slices in a colander or on paper towels and sprinkle them with salt. Let them sit for at least 20 minutes to draw out excess moisture, which prevents the pastry from becoming soggy.

3. 3

   On a lightly floured surface, roll out one sheet of thawed puff pastry into a rectangle roughly 10 by 14 inches.

4. 4

   Transfer the pastry to a parchment-lined baking sheet. Using a fork, poke holes all over the pastry to prevent uneven rising, but leave a 1-inch border around the edges untouched.

5. 5

   Pat the salted tomato and zucchini slices dry with paper towels to remove as much surface moisture as possible.

6. 6

   Arrange the vegetable slices over the center of the pastry (within the border), alternating or shingling them as desired. Sprinkle the za’atar evenly over the vegetables.

7. 7

   Bake until the pastry border is puffed and deep golden brown and the vegetables are tender, approximately 25 to 35 minutes.

8. 8

   Allow the tart to cool slightly on the baking sheet before slicing. Serve warm or at room temperature.

Notes

Salting the vegetables is a critical step to ensure a crisp crust. Dufour puff pastry is recommended for its high butter content and convenient size. If using Pepperidge Farm, ensure you roll it to the specified dimensions.

Nutrition per serving

• appetizer
• main
• vegetarian
• baked
• summer
• Middle Eastern-inspired