Tomato Tart with Zucchini Salad
Wine Recommendation
Sutter Home Sauvignon Blanc
Ingredients
- ½ (17.3-oz) pkg frozen puff pastry, thawed
- 1 large egg, lightly beaten
- 6 multicolor heirloom tomatoes, sliced
- 1 tsp sugar
- 2 (10-oz) pkg zucchini noodles
- 1 small bulb fennel, thinly sliced
- ½ cup lightly packed watercress
- ¼ cup fresh basil leaves
- ¼ cup refrigerated lemon vinaigrette
- ½ cup basil pesto
Instructions
- Preheat oven to 375°F. Unfold puff pastry on a lightly floured surface. Roll into a 12-inch square.
- Using a fork, score a 1-inch border around edge of pastry. Brush pastry with beaten egg. Bake 15 minutes. Gently press center of pastry down.
- Arrange tomato slices over center of pastry; sprinkle with sugar. Bake 10 minutes longer or until edges of pastry are deep golden brown.
- Toss together zucchini noodles, fennel, watercress, basil, and vinaigrette. Serve over tart.
- Drizzle pesto over tart. Serve immediately.
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