Your family will love having this zucchini tart for dinner!
Keyword: tart, zuchini
1sheet of frozen puff pastrythawed
3tablespoonssalted butterI use Plugra
2tablespoonschopped fresh basil
1medium zucchinithinly sliced
1ear of cornshucked and kernels removed from cob
1/4cupgrated parmesan cheese
1/8teaspoonfresh ground pepper
Preheat oven to 425 degrees.
Roll out the puff pastry on a parchment lined baking sheet. Using a paring knife, gently score approximately 1/4 inch from the edge to create a border being careful not to cut all the way through.
In a microwave safe bowl, add the butter, basil and garlic. Heat in the microwave for 30 seconds or until the butter is melted. Brush half the butter mixture on the puff pastry inside the border. Arrange the zucchini on top of the butter and top with the corn. Sprinkle the parmesan over the tart and drizzle with the remaining butter. Season with salt and pepper.
Whisk the egg yolk with 2 tablespoons of water. Brush the border of the puff pastry with the egg wash and transfer to the oven. Bake 20-25 minutes or until the edges are puffed and golden brown. Transfer to a serving platter and serve warm or at room temperature.