Recipes and Cooking Garden Vegetable Tart 4.1 (14) Add your rating & review Enjoy a fresh taste of summer in this quick-fix vegetable tart recipe that's topped with zucchini, corn, and tomatoes. Here's the secret about how to make tart shells on a weeknight: opt for a frozen puff pastry crust! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 1, 2012 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Total Time: 34 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 frozen puff pastry sheet (1/2 of a 17.3 ounce package) 2 ears of fresh sweet corn 1 medium zucchini, thinly sliced lengthwise 1 pint cherry tomatoes ¼ cup tomato paste ¼ cup water 1 tablespoon olive oil ½ teaspoon salt 4 ounce fresh mozzarella, thinly sliced Crushed red pepper and dried basil (optional) Directions Preheat oven to 425°F. On a lightly floured surface roll puff pastry sheet to a 14x10-inch rectangle; transfer to a 15x10x1-inch baking pan. Prick pastry all over with a fork. Bake 10 minutes, until center is set. Remove from oven; lightly press center with a spatula. Meanwhile, wrap cleaned corn in waxed paper. Micro-cook on 100% power (high) for 2 minutes. Brush zucchini, tomatoes, and corn with 1 tablespoon olive oil; sprinkle with 1/2 teaspoon salt. Preheat an indoor grill pan over medium-high heat. Grill vegetables until tender, 5 to 7 minutes, turning occasionally. Transfer to platter; cover and keep warm. In small bowl whisk together tomato paste and water; spread on puff pastry. Cut corn from cobs. Top pastry with cheese and vegetables. Bake tart 10 minutes, until pastry is golden and cheese is melted. Top with red pepper and basil if desired. Pantry: tomato paste, olive oil, salt Change Up: Replace tomato paste with Alfredo sauce and use provolone cheese. * If your grill pan is small, you may have to grill in batches. Rate it Print Nutrition Facts (per serving) 454 Calories 29g Fat 38g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 454 % Daily Value * Total Fat 29g 37% Saturated Fat 5g 25% Cholesterol 20mg 7% Sodium 750mg 33% Total Carbohydrate 38g 14% Total Sugars 8g Protein 11g Vitamin C 27.2mg 136% Calcium 212mg 16% Iron 1.1mg 6% Potassium 629mg 13% Folate, total 48.4mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.