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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Zucchini and Sun Dried Tomato Pesto Parmesan Tart

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Zucchini and Sun Dried Tomato Pesto Parmesan Tart

A little over a year ago I made the asparagus and gruyere tart for the first time and I was immediately hooked not only to that particular tart but the whole style of tarts. These simple premade pastry tarts are so easy to make and they always taste great! You pretty much just roll out some puff pastry or oil up a few sheets of phyllo dough and then top it off rather like a pizza with sauces, cheeses and vegetables. Despite the fact that the topping options are near endless I have been enjoying highlighting a single in season vegetable like asparagus, tomatoes or zucchini. One of my favorites so far has been a zucchini and feta ricotta tart so when I came across a zucchini and sun dried tomato pesto parmesan tart on Cook Sister it made it to my meal plan as soon as the local zucchini was in!
In my opinion, you really can’t go wrong with a flavour packed sun dried tomato pesto so I already knew that this tart was going to be a winner. Knowing that the sun dried tomato pesto was going to be key to this dish I set about making my own and homemade pesto is actually rather easy. Although you could mash everything up in a mortar and pestle as is traditional, it is much easier to just throw the ingredients into a food processor and puree them. One of the things that I like so much about making you own pesto is that you can experiment and change up the flavours each time by using different nuts, cheeses or even adding new things like say a splash of balsamic vinegar. With tomato season just around the corner you could even make you own oven dried tomatoes for use in this pesto.

Zucchini and Sun Dried Tomato Pesto Parmesan Tart

Zucchini and Sun Dried Tomato Pesto Parmesan Tart

Zucchini and Sun Dried Tomato Pesto Parmesan Tart

Prep Time:12 minutes Cook Time:25 minutes Total Time:37 minutes Servings: 4
ingredients
  • 1 sheet puff pastry (thawed according to the packages directions)
  • 1/2 cup sundried tomato pesto
  • 1/2 cup parmigiano regginao (grated)
  • 1 handful basil (torn)
  • 1 large zucchini (thinly sliced)
  • salt and pepper to taste
  • 1 tablespoon olive oil
directions
  1. Roll the puff pastry out to a 16×10 inch rectangle.
  2. Score a line around the puff pastry 1/2 inch from the edge.
  3. Spread the pesto over the center of the dough and top with the parmigiano reggiano and basil.
  4. Arrange the zucchini slices in a single layer on top of the pesto and season with salt and pepper.
  5. Brush the outside inch of the pastry with the oil.
  6. Bake in a preheated 400F/200C oven until the zucchini is tender and the pastry is golden brown, about 15-25 minutes.
Similar Recipes:
Tomato and Basil Pesto Parmesan Tart
Zucchini and Feta Ricotta Tart
Tomato Phyllo Tart
Mushroom and Caramelized Onion Tart
Asparagus and Gruyere Tart
Fiddlehead Tart
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Reader Interactions

Comments

  2. Melicious Meals says

    August 5, 2010 at 12:34 am

    ive been following ur blog for awhile & have saved alot of recipes, but this one deserves a comment for sure!! I love how everything you make can be switched up with whatever is in season.. I cant wait to make these, & with football season coming i will need alot of these tasty treats. thank you for your blog it inspires me even more than i already am 🙂

    Reply

  4. Anonymous says

    August 5, 2010 at 1:57 am

    Looks good as usual. But, how 'done' do the zucchini get? I suppose if there's enough oil they will cook. How about a recipe to make one's own 'oven dried' tomato pesto?? cheers.

    Reply

  10. Kevin says

    August 5, 2010 at 2:49 am

    Anonymous: I sliced the zucchini in a mandolin and they cooked to tender in the time it took the pastry to turn golden brown in the oven. You can just replace the sun dried tomatoes in this recipe with oven dried tomatoes.

    Anonymous: You could certainly use fresh tomatoes to make a pesto but I think that such a pesto might be a bit juicy for use in a tart like this and the flavour would not be as intense.

    Reply

  13. Claudia says

    August 5, 2010 at 4:05 am

    Definitely going to play with this. Adore sun-dried pesto and the zucchini keeps coming and coming .. and have puff pastry in the freezer… you can see where I am going with this. Thinking of the cheese.

    Reply

  23. Becca says

    August 5, 2010 at 1:50 pm

    I made the asparagus and gruyere tart and it was an absolute crowd pleaser. I will be sure to try this as I currently am overflowing with zucchini from the CSA. I'm trying to think of a way to make this work sweet too – perhaps with nectarines, white chocolate and honey.

    Becca

    Reply

  27. Jaliya says

    August 5, 2010 at 8:50 pm

    Hi, Kevin… Yesterday evening, after my first taste of this year's Ontario peaches, I started nosing around online for recipes. I decided to post a hallelujah to peaches on my own blog, and included the first recipe I found that made me drool … It was your peach bread! NUM.

    Your entire blog makes me drool! Your recipes are so alluring, and I, too, have a closet-sized kitchen — in fact, it's so small that only one person can be in there, comfortably, at a time.

    But look at what can emerge from such a small space, eh?

    Bless you! I'll be visiting regularly 🙂

    Jaliya

    Reply

  38. Jamie says

    August 15, 2010 at 7:40 am

    Your asparagus and gruyere tart was stunning as was Jeanne's zucchini and sun-dried tomato pesto parmesan tart. Yours brings it all home. I guess I better get baking! Beautiful!

    Reply

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