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Tomato-Summer Squash Tart with Za’atar
Frozen puff pastry makes this elegant and impressive savory tart easy to pull together. We use za’atar, a Middle Eastern herb, seed and spice blend, to add a perfect flavor accent to the sweet, summery tomatoes and zucchini. To keep these high-moisture vegetables from releasing water during cooking—and leaving the pastry soggy—we salt the slices for 20 minutes or so while the oven heats to draw out excess juices. The bonus is vegetables with more concentrated flavor that are nicely seasoned. As for the puff pastry, we prefer Dufour because it is made with butter and is of a size that needs only minimal rolling after the sheet is unfolded. Pepperidge Farm puff pastry works, too, though it lacks buttery richness. You will need only one sheet from the 17.3-ounce box (which contains two sheets), and it will need to be rolled out into a rectangle roughly 10 by 14 inches. Serve the tart warm or at room temperature.
6 to 8
Servings
Tip
Don’t forget to leave a 1-inch border when poking holes in the rolled-out pastry. The holes help prevent too much lift in the area covered by the veggies while the border bakes up into a light, crisp crust around them.
1¼ hours
35 minutes active, plus cooling
Ingredients
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4
ripe medium plum tomatoes, cored and sliced into ¼-inch rounds
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1
medium (8 ounces) yellow summer squash OR zucchini, sliced into ¼-inch rounds
Directions
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01Line a rimmed baking sheet with paper towels. Lay the tomato and squash slices in a single layer on the paper towels and sprinkle with ¼ teaspoon salt. Flip the slices and sprinkle the second sides with another ¼ teaspoon salt. Let stand for 20 minutes. Meanwhile, heat the oven to 450°F with a rack in the lowest position.
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