Grilled Garden Glory Tart

This grilled veggie tart is so perfect for this time of year.  Milford Spice Company’s Garden Glory is so perfect for any vegetable, really, but especially for zucchini and squash (in my opinion)!  This is basically a fancy version of a pizza, but grilling the veggies gives it a fantastic texture!

INGREDIENTS

Grilled Garden Glory Tart 2.jpg

1 egg
1 Tbsp water
1/2 Puff Pastry frozen package, thawed for 40 minutes
3 Tbsp olive oil
2 Tbsp Milford Spice’s Garden Glory Spice
2 tsp chopped garlic
2 heirloom tomatoes, cut in 1/2-inch thick slices
1 zucchini, cut diagonally in 1/2-inch thick slices
1 yellow squash, cut diagonally in 1/2-inch thick slices
2 Tbsp basil pesto
4 ounces fresh mozzarella cheese

DIRECTIONS

  • Preheat your oven to 400 degrees. Lightly grease or line a baking sheet with parchment paper. Beat the egg and water in a small bowl with a fork.

  • In a bowl, place the sliced zucchini and squash with 1 Tbsp oil and 1 Tbs Milford Spice’s Garden Glory spice and mix until thoroughly coated.  Oil a cast iron grill with a Tbsp of olive oil and wait until it’s ripping hot.  Add the vegetables and grill for 2-3 minutes on each side.

  • Unfold the pastry sheet on a lightly floured surface. Roll the pastry into a 13 x 11-inch rectangle. Place the pastry on the prepared baking sheet. Brush the edges of the pastry with the egg mixture. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim. Prick the pastry thoroughly with a fork.

  • Spread the pesto on the pastry. Arrange the tomatoes and mozzarella alternately in rows on the pastry.

  • Bake for 20-24 minutes or until the pastry is golden brown. Add the freshly grilled Garden Glory Zucchini and Squash on top and top with fresh basil, if desired.

Dinner, Lunch, Side Dish, Side DishesMarie KellyMilford Kitchengarden glory, Milford spice, tart, tomatoes, mozzarella, pesto, grill, grilled, zucchini, heirloom, egg, puff pastryComment