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Photos, Recipes & CookTales For Those Who Enjoy Cooking


Serves 4

A CookTale

Using Pepperidge Farm Puff Pastry, we rolled out one sheet to 11″ X 11″ & cut it into four squares. We proceeded to add the vegetables to the center, carefully leaving a frame on all sides.

There is a second brand in the market from the Dufour Pastry Kitchens in the Bronx. If someone knows where it’s available in the Hudson Valley, I would appreciate knowing.


1 sheet of Puff Pastry (just at the point of being defrosted)
2 large Sweet Onions (thinly sliced on a Mandoline)
Roma or Campari Tomatoes (thinly sliced)
1 medium Zucchini
4 TB of Butter (for the Onions)
1/4 cup of Dried Thyme
2 TB of EVOO
Kosher Salt & Black Pepper
1 Egg lightly beaten with a tsp of water (for the Egg wash)


1. Heat the oven to 425F degrees.

2. Heat a large saute pan & add the 4 TB of Butter. When the sizzling stops, add the sliced Onions & 1/2 cup of water. Cover the pan & sweat the Onions for 30 minutes. Remove the cover & continue to cook until very soft. This could take another 30 minutes. Do not allow it to dry out, adding water as required.

3. Slice the Tomatoes & the Zucchini. To prepare the Puff Pastry squares, add a hearty spoonful of Onions as the base of the Tart. Sprinkle on the dried Thyme. Top with the Tomatoes & the Zucchini in an attractive design. Sprinkle with EVOO & Salt & Pepper. Place the four Tarts on a non-stick baking sheet.

4. Whisk the Egg with a few drops of water & brush on the all sides of the Pastry’s frame.

5. Place the baking sheet into the oven for 15 minutes undisturbed.

6. Plate & drizzle with EVOO.

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