~Zucchini & Tomato Garden Tart With Linda's Pantry~

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds flavor without dairy

Preheat oven to 400°F (200°C).

Roll out puff pastry on a floured surface to fit a tart pan.

Place the pastry in the tart pan and trim the edges.

Prick the bottom of the pastry with a fork to prevent puffing.

Spread a thin layer of mustard over the pastry base.

Slice zucchini and tomatoes thinly and arrange them in overlapping circles on the pastry.

Drizzle olive oil over the vegetables and sprinkle with salt, pepper, and thyme.

In a bowl, whisk together cream, egg, garlic, nutmeg, and grated parmesan cheese.

Pour the cream mixture evenly over the arranged vegetables.

Bake in the preheated oven for 30-35 minutes, until the pastry is golden and the vegetables are tender.

Remove from the oven and let cool for a few minutes.

Garnish with fresh basil before serving.

Cooking Techniques

Spice Level:

Allergens