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Roasted Corn, Tomato, and Zucchini Tart
Ingredients
  • 2 pints cherry tomatoes, halved
  • 2 medium zucchini (about 12 ounces each), cut into ½-inch cubes
  • 1 tablespoon extra-virgin olive oil, divided
  • 1 teaspoon kosher salt, divided
  • ¼ teaspoon freshly  ground black pepper, divided
  • Kernels from 2 ears of corn
  • 2 sheets frozen puff pastry, thawed but chilled (see recipe note)
  • 1 to 2 small medium-hot peppers (Hungarian wax, banana, jalapeno), seeds removed, sliced into rounds
  • 4 ounces crumbled goat cheese
  • 1 large egg
Steps
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