Garden Veggie Parmesan Tart
Garden Veggie Parmesan Tart recipe is a healthy dish made with fresh vegetables that you can enjoy any time of the day!
Ingredients
- 1 pkg Store-bought pie dough
- 2 ears Fresh corn, kernels removed
- 1 small Zucchini, sliced thinly into rounds
- 1 cup Halved grape tomatoes
- 1/4 cup Tomato paste
- 1/4 cup Water
- 2 tbsp Olive oil
- 1/3 cup Freshly grated Parmesan cheese + more for garnish
- 1/2 Cup Shredded mozzarella
- 1 large Egg
- Kosher salt and pepper to taste
Instructions
- Preheat your oven to 400 degrees. Place parchment on a baking sheet and spray with non-stick cooking spray. Take the pie crust and roll it out into a 12-inch circle or oval.
- Next, in a medium skillet preheated to medium-high heat add olive oil, zucchini, corn, salt and pepper. Saute the veggies until softened for about five minutes.
- Add the tomato paste and water to a mixing bowl and whisk until combined. Take a spatula and spread the tomato paste on the pie crust leaving a 2-inch border. Next, top the tomato paste with zucchini, corn, grape tomatoes, Parmesan cheese, and mozzarella.
- Fold the exposed border of dough toward the center. Take the egg and whisk it in a small bowl with a splash of water. Using a pastry brush, brush the egg wash all over the pie crust border. If desired, sprinkle Parmesan on top of the border.
- Cook the tart for about 15 to 20 minutes or until golden brown and the cheese has melted. Serve and enjoy!
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