I had my favorite neighbors, Rick and Gary over Saturday night for wine and apps. We don’t like to do a sit down dinner but just have a few nibbles with our wine. I went the Farmer’s Market that morning and wanted a few light, fresh and easy Summer appetizers. I also made a white bean dip which I will share later this week! This tart was so yummy! The combination of the roasted tomatoes, caramelized onions, tangy dijon mustard, and creamy burrata was such a good combo!! It is great served room temperature so perfect for Summer entertaining! You could eaaily make this a meal and serve it with a pretty green salad. Enjoy!
R O A S T E D T O M A T O , Z U C C H I N I + C A R A M E L I Z E D O N I O N S U M M E R T A R T
1 sheet puff pastry dough ( in the freezer section)
4 heirloom tomatoes
1 zucchini sliced thinkly
1 onion. thinly sliced
4 tablespoons dijon mustard
2 balls burrata cheese
4-6 oz feta
4 ounces shredded Parmesan
1 egg beaten
Preheat oven to 350 degrees. Slice tomatoes and lay on baking sheet. drizzle with olive oil and salt and pepper. Roast about 25 minutes until they start to look wilted.
Use a mandolin and thinly slice the zucchini.
Thaw Puff pastry dough on counter. Once thawed use a little flour and rolling pin to roll out into a rectangle. Place that dough on a lightly greased baking sheet. Use a knife and score a 1 inch border around the rectangle. In a skillet heat olive oil and add the sliced onion. Sautee about 10 minutes until caramelized. Spread the dijon mustard on the phyllo dough. Layer on the cooked onions and feta and Parmesan cheese. Then cover all with zucchini slices.
Top with the roasted tomato slices and break the burrata into pieces and scatter over the top. Use a brush and brush the egg around the scored edges.
Bake at 375 degrees 20 minutes. Top with fresh basil and chives.