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Zucchini, Gruyere and Sun-Dried Tomato Tart

6 servings

• 2 tablespoons olive oil
• 4 to 6 medium zucchini, thinly sliced
• 1 teaspoon kosher salt
• 2 (9-to 10-inch) frozen puff pastry sheets (1-pound package), thawed and opened flat
• 6 to 8 ounces (3/4 to 1 cup) Gruyere cheese, grated
• 3/4 cup oil-packed sun-dried tomatoes, drained and cut in very thin strips (see note)
• 2 tablespoons herbes de Provence (see note)
• Salt and freshly ground black pepper

Preheat the oven to 400 degrees. Lightly grease a large, unrimmed baking sheet or line with parchment paper (split the ingredients between two baking sheets if yours isn't large enough).

In a large skillet over medium heat, heat the olive oil. Add the sliced zucchini and salt, and stir to combine. Cook the zucchini for 6 to 8 minutes, or until it has browned slightly. Transfer to a colander to drain, discarding any excess liquid.

Place the thawed puff pastry sheets on the baking sheet(s). Sprinkle about half of the Gruyere over the pastry, and then distribute the cooked zucchini evenly, leaving a 1-inch margin on all sides. Sprinkle with herbes de Provence and the remaining cheese, keeping inside the margin. Bake for 15 minutes.

Distribute the strips of sun-dried tomatoes on top of the tart, return to the oven and bake for 5 minutes, or until the pastry has browned on the edges.

Transfer to a serving platter, season with salt and pepper to taste, and serve immediately.

Notes: You may substitute sun-dried tomatoes that have been reconstituted in hot water for 10 minutes, then cut into very thin strips. Herbes de Provence, a spice blend usually including basil, fennel seed, lavender, marjoram, rosemary, sage and thyme, is available in some supermarkets.

Per serving: 404 calories, 12 g protein, 21 g carbohydrates, 31 g fat (10 g saturated), 31 mg cholesterol, 598 mg sodium, 2 g dietary fiber.

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