Description
This Zucchini Puff Pastry Tart is easy, simple, and packed with flavor. It's garlicky, herby, and a little spicy. Serve as an appetizer, lunch, or a light dinner!
Ingredients
Units
Scale
- 2 medium zucchinis, thinly sliced
- 1/2 tsp fine sea salt
- 1 sheet puff pastry, thawed
- 1 cup grated gouda or mozzarella cheese
- 100g soft goat cheese
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp freshly ground black pepper (or to taste)
- 1/2 tsp garlic powder
- 1/4 tsp crushed red pepper flakes (or to taste)
- 1 egg, whisked (for egg wash)
- 1 tbsp fresh lemon zest (1 lemon)
- For serving (optional): fresh herbs (chives, parsley, thyme), a squeeze of lemon
Instructions
- Preheat your oven to 400F (200C) and line a large baking sheet with parchment paper.
- Thinly slice your zucchini and lay them out on a large tray or cutting board.
- Sprinkle the zucchini with sea salt and let it sit for 5-10 minutes.
- Pat the zucchini with a paper towel to absorb all the water it released.
- Roll out your puff pastry if needed and place it on your prepared baking sheet.
- Score a thin border around the edges and pierce the middle with a fork in a few spots to avoid the puff pastry rising too much.
- Sprinkle the puff pastry with gouda or mozzarella avoiding the edges.
- Add the sliced zucchini in a single layer and top with crumbled soft goat cheese.
- Sprinkle with dried oregano, dried thyme, black pepper, garlic powder, and red pepper flakes.
- Brush the edges of the puff pastry with egg wash.
- Bake in the oven for 18-22 minutes or until golden brown around the edges.
- Sprinkle with fresh lemon zest as soon as it comes out of the oven.
- Allow to cool for 5-10 minutes before slicing and serving garnished with fresh herbs and a squeeze of lemon.
Notes
Storing: Store any leftovers in an airtight container in the fridge for 2-3 days.
