Zucchini Tomato Tart with Balsamic Glaze

3 standard portions

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Ingredients

• 1 Pepperidge Farm® Puff Pastry Sheet (thawed)
• 1 small zucchini or 1/2 of a regular zucchini (diced)
• 30-35 grape tomatoes (halved)
• 1/3 cup shredded parmesan cheese (I use "vegetarian parmesan")
• 2 tablespoons crumbled feta cheese
• salt (to taste)
• black pepper (to taste)
• 5-6 basil leaves (to garnish)
• 1/4 cup balsamic vinegar
• 1 tablespoon maple syrup
• salt (a pinch)
• black pepper (a pinch)

Method

1. Thaw the Puff Pastry according to instructions on the package. Once thawed, roll the sheet into 10 x 10 inch square. Leave 0.75" inch margin on all sides and prick the center of the sheet all over with a fork. This way the center won't puff up during baking.
2. Add parmesan cheese to the center of the sheet.
3. Top it with grape tomatoes halves and diced zucchini. Sprinkle salt and pepper all over.
4. Place the tart onto a baking sheet and bake at 400 F degrees for 15-20 minutes or until it's nice golden brown in color.
5. While the tart is the oven, make the balsamic glaze. To a pan add balsamic glaze, maple syrup and pinch of salt and pepper.
6. Bring the mixture to a boil and keep stirring till it thickens. This will take 3-4 minutes, be careful not to cook it too much else it will thicken a lot and you won’t be able to pour it over. You will know it’s done when it coats the back of your spoon. Remove pan from heat at this point.
7. Once the tart is done, take it out of the oven. Sprinkle fresh basil and crumbled feta cheese all over.
8. Drizzle the prepared balsamic glaze on top. Serve immediately.