Garden Tart with Lemon Glazed Shrimp

Summertime and the garden over floweth! People are giving away tomatoes and zucchini to anyone who will take them. My son brought me zucchini that came from his girlfriend's Uncle. He must be overrun with them! My own tiny garden is producing tomatoes so pretty soon I'll be giving them away or leaving them on desks at work. This Garden tart is a good way to use up those vegetables!

Garden Tart

Ingredients:

1 onion, thinly sliced

1 large or 2 small zucchini, sliced

2 tbsp olive oil

2 tomatoes, sliced & drained on paper towels

2 tbs fresh basil, chopped

1/2 to 1 cup of shredded mozzarella

1/2 cup grated Parmesan (I use a microplane)

1 pkg puff pastry shells

The method:

Preheat oven according to puff pastry package.

Pre-bake puff pastry tarts until lightly golden. Remove tops.

Place 1 tbs olive oil in a skillet, add onions and cook over medium until carmel in color. Season with salt and pepper. Transfer to a plate.

Place remaining tbs of olive oil in skillet and heat over med-high heat. Add zucchini and quickly brown on both sides. Season with salt & pepper and add to the plate with the onions.

To assemble the tarts: Divide onions, zucchini and tomatoes into 6 same-size portions. Place onions, then zucchini, then tomatoes into each tart shell. Sprinkle each with basil, mozzarella and parmesan.

Bake for approximately 10-15 minutes until tart shell is golden and cheese is melted.