Roasted Tomato Vegetable Tart

Serves 6 · 20 min prep · 35 min cook

Ingredients

• 1 1/2 lb mixed late-season tomatoes, sliced 1/4-inch thick
• 1 (about 14 oz) store-bought puff pastry sheet
• 1 medium zucchini
• 1 small yellow squash
• 1 small red onion
• 3 garlic cloves
• 2 tsp fresh thyme leaves
• 1/3 cup torn fresh basil
• 2 Tbsp Dijon mustard
• 3 Tbsp extra-virgin olive oil
• 1 egg
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 oz goat cheese or feta, crumbled

Instructions

1. 1Preheat the oven to 400°F. Line a rimmed baking sheet with parchment. Unfold the puff pastry onto the sheet and lightly score a 1-inch border all without cutting through.
2. 2Prick the center of the pastry all over with a fork. Brush the border with beaten egg for shine. Spread a thin layer of Dijon mustard over the inner rectangle.
3. 3Thinly slice the zucchini, yellow squash, and red onion into even rounds or half-moons. Mince the garlic.
4. 4Arrange overlapping rows of tomato slices, zucchini, squash, and onion across the mustard base, alternating colors for a striped look. Scatter minced garlic and thyme leaves over the top.
5. 5Drizzle everything with olive oil and season evenly with salt and black pepper. Crumble the goat cheese or feta across the vegetables.
6. 6Bake on the middle rack until the pastry is deep golden and puffed at the edges and the tomatoes look collapsed and caramelized at the edges, 28 to 35 minutes.
7. 7Remove from the oven and let the tart rest 5 minutes so the juices settle. Scatter torn fresh basil over the hot surface.
8. 8Slide onto a cutting board, cut into six neat squares or wedges, and serve warm or at room temperature as a colorful main with a simple green salad.