Instructions

Balsamic Glaze

1. Put the balsamic vinegar and brown sugar in a small pot.
2. Bring to a boil over medium heat and continue to cook uncovered until reduced to half the volume (1/4 cup), approximately 10 minutes.
3. Remove from the heat and set aside.

Tart

1. Preheat your oven to 425°F (400°F convection) and line a baking sheet with parchment paper.
2. Slice the zucchini lengthwise into 1/4-inch strips. Brush these strips with the reserved oil from the sundried tomatoes and season with salt and pepper. Grill these strips over a medium-high flame, or a medium hot grill pan, until grill marks appear. Remove from the heat and set aside.
3. Remove the thawed puff pastry from the fridge. Using a minimal amount of flour, roll out the puff pastry into a rectangle approximately 11 by 16 inches, about 1/4 inch thick. Transfer to the prepared baking sheet and make an edge by folding over 3/4 inch of the pastry around all 4 sides. Using a fork, dock the pastry (not the edges though, just the inside part) about every inch.
4. Beat 1 of the eggs. Using a pastry brush, brush the formed edges of the pastry until coated, and then put the leftover part of this beaten egg in a mixing bowl. To that mixing bowl add the other egg, sour cream, 2 tablespoons of the goat cheese, basil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Mix thoroughly until combined. Pour this mixture onto the docked pastry keeping inside the formed edges.
5. Arrange the prepared zucchini slices and reserved sun-dried tomato slices on the egg/sour cream filling. Bake until the pastry is puffed up and golden brown, approximately 20 minutes. Remove from the oven and let cool 10 minutes.
6. Sprinkle the top of the cooked/cooled tart with the quartered figs, the remaining 3 tablespoons of crumbled goat cheese, arugula greens, and grape tomato slices. Drizzle 2 to 3 tablespoons of the balsamic glaze over the tart along with many grinds of fresh cracked pepper.
7. Cut into 12 portions and serve immediately.