A Recipe From Nancy
Zucchini- Tomato Breakfast Tart
1 half sheet of frozen puff pastry dough, thawed
1/3 cup crumbled feta cheese or any cheese that you like
1 zucchini, about 8oz, thinly sliced
1 cup cherry tomatoes, halved
¼ cup drained pitted canned black olives, chopped
1 Tbs. olive oil
*Heat oven to 425F. Coat baking sheet with cooking spray.
Unfold dough. Place on a baking sheet. Roll out into 11’’ square.
With fork, prick dough all over to within 1” of edges.
Reserve 1 Tbs. cheese. In medium bowl, toss together zucchini, tomatoes
And olives. Place half of mixture over dough within 1 “ of edges.
Top with remaining cheese, then zucchini mixture; brush vegetables with oil.
Sprinkle with remaining 1 Tbs.. cheese.
Fold edge of dough over filling, pleating slightly as needed to shape into a round.
Bake until dough is golden brown and baked through and vegetables are lightly
Browned and tender, about 25 minutes.
Serve with a sausage patty and ciabatta toast.