Enjoy the flavors of summer with this easy savory roasted corn, tomato, and zucchini pie. Frozen puff pastry crust makes it a breeze!
There is nothing better than summer products. It’s that time of year when sweetcorn, tomatoes and zucchini are at their peak and bursting with flavor. I love combining all three in a flaky, buttery puff pastry to create an easy pie that’s a special treat.
With this tart, I keep things simple and let the natural flavors shine. I don’t add a lot of spices or flavors (though of course you could!) – I just roast the veggies with salt and pepper. Toasting brings out their natural sweetness and adds a bit of caramelized complexity (it also gets rid of excess moisture, which helps prevent a soggy tart).
This is exactly the low-boost, high-reward meal I’m looking for on those hot summer days. And it’s pretty nice too.
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Simple puff pastry know-how
I highly recommend keeping a pack of puff pastry in your freezer at all times. It defrosts quickly, is easy to work with, and bakes to flaky deliciousness every time – I usually buy Dufour dough, which is made with butter, but you can buy whatever is readily available to you in your local market.
A few tips for working with puff pastry:
A super customizable cake
- Swap vegetables: Eggplant, peppers, asparagus, potatoes or broccoli would all be delicious. Just keep in mind that different vegetables can have different cooking times. You want the veggies to be fork tender and have a slight char (that char = extra flavor!)
- Add some herbs or spices: I season this tart fairly simply with salt and pepper, but feel free to add a few fresh herbs or spices. Oregano, rosemary, paprika, or garlic powder would be great to add to the filling. You can also top your finished tart with fresh parsley, basil or chives.
- Don’t like goat cheese? Add feta instead. I personally love the tangy taste of goat cheese contrasted with the sweet veggies in this tart, but I know it’s not for everyone. Feta cheese would be a great substitute.
how to serve
This tart is a wonderful meal to make ahead of time as it is just as delicious served at room temperature as it is warm from the oven.
I like to serve it with a large side salad for lunch (or brunch!) and with a lightly spiced grilled chicken or fish for dinner.
Pleasant puff pastry recipes!
- Caramelized onion tart with gorgonzola and brie
- Prosciutto Cheese Puff Pastry Pinwheels
- Mini apple turnovers with walnuts and gorgonzola
- Simple asparagus tart with goat cheese
- Simply baked brie in puff pastry
Roasted Corn, Tomato and Zucchini Pie
I recommend Defrosting the pastries in the refrigerator, unwrapped for a few hours before and take it out about 10 minutes before use. This should be enough time for it to be pliable enough to unfold without breaking. I also like to chill my assembled tart for about 10 minutes before baking.
ingredients
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2 pints cherry tomatoeshalved
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2 Middle zucchini (about 12 ounces each), cut into 1/2-inch cubes
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1 tablespoon Extra virgin olive oildivided
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1 teaspoon kosher saltdivided
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1/4 teaspoon fresh ground black pepperdivided
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cores out 2 ears from Corn
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2 leaves frozen puff pastrythawed but chilled (see recipe note)
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1 to 2 small medium-hot peppers (Hungarian wax, banana, jalapeno), cored, sliced
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4 ounces crumbles goat cheese
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1 big egg
method
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Preheat oven to 400°F.
Before preheating, place the oven racks on the top and middle shelves of the oven.
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Arrange the tomatoes on a baking sheet:
Arrange the sliced tomatoes, cut-side up, in a single layer on a baking sheet, filling about 3/4 of the pan.
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Season zucchini:
In a large mixing bowl, toss the zucchini with 1 teaspoon olive oil, 1/2 teaspoon salt, and 1/8 teaspoon pepper until well coated.
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Arrange zucchini on a baking sheet:
Arrange the zucchini in a single layer on a second sheet pan, about 3/4 full of the pan.
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Season the corn and arrange on trays:
In the same mixing bowl you used to season the zucchini, toss the corn with the remaining oil, salt, and pepper.
Divide the corn into a single layer in the remaining spaces on the two pans.
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Fry the vegetables:
Place both pans in the oven and roast the vegetables for 30 to 35 minutes, rotating the pans between racks halfway through cooking.
The tomatoes should look slightly shriveled, the zucchini should be tender and have a few brown charred spots, and the corn should have a few brown charred spots.
Remove the pans from the oven and allow the vegetables to cool. Place the cooled tomatoes, zucchini, and corn in a large bowl to mix.
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Let the puff pastry come up to temperature:
Remove the thawed puff pastry from the refrigerator and let it warm until it’s pliable enough to unfold without tearing, about 5 to 10 minutes.
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Prepare the puff pastry:
Place a 20 inch piece of parchment paper on the counter. Unfold both pieces of puff pastry and arrange them on the parchment paper so that they slightly overlap.
Use a rolling pin to press the two pieces of dough together to create an 18″ x 9″ rectangle.
Lift with the parchment paper and gently transfer the batter to a sheet pan (if you prefer, transfer the cooled zucchini and corn to a mixing bowl and reuse the sheet pan).
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Assembling the cake:
Spread the cooled roasted vegetables, sliced peppers, and goat cheese evenly over the dough, leaving a 1-inch border on all sides.
Fold each side of the dough over the vegetables to form a crust.
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Chill the puff pastry and wash with egg:
Place the assembled cake in the refrigerator for 10 minutes to chill.
Meanwhile, in a small bowl, whisk the egg with 1 teaspoon water to make an egg wash.
Brush the chilled pastry with egg yolk using a pastry brush.
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Bake:
Bake the tart for 35 to 40 minutes until the dough has risen and is golden brown.
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Cut and serve:
Let the tart cool for 10 minutes before cutting into squares to serve. You can serve this tart warm or at room temperature.
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Storage and rewarming:
Leftovers can be wrapped in plastic wrap and stored in the refrigerator for up to 3 days.
Reheat the tart in the oven at 350°F for about 10 minutes to return some of the crispiness to the pastry.
Did you like the recipe? Let’s star down!
| nutritional information (per serving) | |
|---|---|
| 198 | calories |
| 12g | Fat |
| 18g | carbohydrates |
| 8g | protein |
