After visiting one of my favorite French bakeries and patisserie, we found a summer vegetable tart that was perfect for this time of the year. Here is our recipe for this delectable treat. And best of all, it's minutes to prepare!
Tian Provencal2 Sheets Frozen Puff Pastry, defrosted
1 container Creme Fraiche
1 zucchini, sliced
1 summer squash, sliced
3 plum tomatoes, sliced
2 tablespoons Parmesan Cheese
1 bunch fresh basil, torn
Preheat oven to 400 degrees.
Spray two baking sheets with non-stick cooking spray. Roll out puff pastry sheets, one per baking sheet. Spread about 1/4 cup Creme Fraiche on each pastry. Then layer vegetables in rows on each pastry. We began with tomatoes, then layered the zucchini and finally the summer squash, before beginning again. I try to begin and end with a row of tomatoes. Season with salt and pepper and sprinkle fresh basil on each tart.
Bake pastry in a 400 degree oven for about 20 minutes, or until golden brown and nicely puffed around the edges. I begin checking the oven at about 16 minutes.
Enjoy.
