Garden Vegetable Tart

Total Time: 34 minutes

1 frozen puff pastry sheet (half a 17.3 oz package)
2 ears of fresh sweet corn
1 medium zucchini, thinly sliced lengthwise
1 pint cherry tomatoes
1/4 cup tomato paste
1/4 cup water
4 oz fresh mozzarella, thinly sliced
Crushed red pepper and dried basil

1. Preheat oven to 425 degrees. On a lightly floured surface, roll puff pastry to a 14 x 10 inch rectangle; transfer to a 15 x 10 x 1 inch baking pan. Prick pastry all over with a fork. Bake 10 minutes, until center is set. Remove from oven; lightly press center with a spatula.

2. Meanwhile, wrap cleaned corn in waxed paper. Micro-cook on 100% power (high) for 2 minutes. Brush zucchini, tomatoes and corn with 1 Tbsp. olive oil; sprinkle 1/2 tsp. salt. Preheat an indoor grill pan over medium-high heat. Grill vegetables until tender, 5 to 7 minutes, turning occasionally. Transfer to platter; cover and keep warm.

3. In a small bowl which together tomato paste and water; spread on puff pastry. Cut corn from cobs. Top pastry with cheese and vegetables. Bake tart 10 mites, until pastry is golden and cheese is melted. Top with red pepper and basil, if desired. Makes 4 servings.

Each Serving: 454 cal, 29 g fat, 20 mg chol, 750 mg sodium, 38 g carb, 3 g fiber, 11 g pro.