Zucchini, Tomato & Herb Tart

Serves 2 as a main; 4 as an appetizer

1 sheet of puff pastry, thawed
1 large zucchini, cut into thin rounds
1 medium ripe tomato, cut into thin rounds

1 heaping cup Parmesan cheese, freshly grated
1.5 tsp dried basil
1 tsp dried oregano
Sprinkle of dried thyme
1 garlic clove, minced OR 1/4 tsp garlic powder
1 tbsp extra virgin olive oil
1 egg, beaten
2.5 tbsp heavy cream
Salt & pepper to taste

1. Use a 9" or 10" tart pan, with a removable bottom for this. Line the bottom with parchment paper. Butter the sides of the tart pan liberally. Place the thawed sheet of puff pastry over it, pressing it down lightly into the grooves. Use the scraps to cover the sides and any holes in the bottom. Set aside in the refrigerator.

2. Combine the grated Parmesan cheese with the dried herbs and garlic. Mix with a fork.

3. Mix the beaten egg and cream in a bowl and set aside.

4. Preheat oven to 375 degrees F.

5. To assemble: Take 1/3 of the cheese and herb mixture and sprinkle all over the bottom of the tart. Then take half the zucchini rounds and lay them in a circular pattern over the cheese. Season with a dash of salt and pepper. Time to layer another 1/3 of the cheese, followed by the last layer of zucchini rounds.

6. Arrange the tomato slices over the zucchini layer, and dab the extra virgin olive oil over the tomatoes. Season with another pinch of salt and pepper.

7. Pour the egg and cream mixture over the tart at this point, and swirl it around so that it sinks in. Finally top off the tart with the remaining cheese and herb mixture.

8. Bake in the oven for about 35-40 mins, till puffed and golden brown. Let it rest for 10 mins before you take it out of the tart pan (thank goodness for removable bottoms!) and serve. Leftovers are great the next day, as long as you warm them up in the oven, not the microwave.