EASY ZUCCHINI TART
Servings: 4 people
Ingredients
- 2-3 medium zucchini or yellow summer squash
- 1-2 tbs salt
- 1 sheet puff pastry
- ½ c or more grated mozzarella
- ¼ c grated parmesan
- 1-2 tsp dried oregano basil or thyme
- 1-2 tbs olive oil
- Optional: thinly sliced red onion, cherry tomatoes or other summer produce
Instructions
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Thinly slice the zucchini and toss the slices in the salt. Set this aside to drain while the oven preheats.
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Preheat the oven to 425 degrees and line a baking tray with parchment paper.
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When the oven has preheated, unfold the puff pastry. You can use it as a square or roll it out a little to make a rectangle. Place the puff pastry on the prepared baking sheet and use a sharp knife to score a border about ½” from the rim. Be careful not to cut through the puff pastry.
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Spread the grated mozzarella on the puff pastry, staying inside the delineated frame.
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Use a paper towel to dry the zucchini slices. Arrange the zucchini slices in overlapping rows on top of the cheese. If desired top with thinly sliced red onion or dot with cherry tomatoes.
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Spread the vegetables with grated parmesan and top with herbs. Drizzle olive oil over the filling.
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Bake for 25 minutes, until the pastry is cooked on the bottom and the cheese is bubbling.
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Cool slightly before serving.
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Can be eaten hot or at room temperature.
Recipe Notes
Note:
You will be surprised at how much water comes out of the squash. Ideally you should let them sit for at least an hour before assembling the tart but, assuming you have sliced it thinly, the squash will forgive you if it is only 15-20 minutes.
You can use any cheese you have available. I have made this with cheddar and Swiss cheese.