The zucchini plants in my garden didn’t do as well this year as they have in the past. This year has been much more damp and a little more mild, as far as Houston summers go, and they just didn’t seem to be as happy. Almost everything else in my garden has had a record year though, so it ends up balancing out.
I did have a hankering for zucchini the other day and I needed an excuse to use the puff pastry in my freezer. After rooting around in my refrigerator I came up with this delicious and super easy tart.
Quick Zucchini Tart
Serves 3 – 4
1 frozen puff pastry
1 clove garlic minced
1/2 teaspoon basil
1/2 teaspoon oregano
2 oz goat cheese
1/2 cup cream cheese
1 medium zucchini sliced into ribbons
- Preheat your oven to 400 degrees and have to puff pastry thawed and ready to go. Line a rimed baking sheet with parchment paper and lay the puff pastry in the middle of the pan.
- In a small sauce pan warm about a Tablespoon of olive oil on medium heat. Add the garlic and cook until it is fragrant and slightly softened. Add the herbs, you can really add whatever kind of herbs you like, these are what I had fresh on hand. Cook the herbs for just a minute and then add the cheeses. Stir the cheeses constantly until they are well combined and soft enough to spread easily.
- Take the cheese and herb mixture and spread it over the puff pastry leaving an inch border around the pastry. On top of the cheese, layer the ribbons of zucchini overlapping slightly. Sprinkle the top with salt and pepper and drizzle with a thin layer of olive oil.
- Take the egg and beat it in a small bowl, and then using a small brush, burst the inside edge of the pastry with the egg before folding the pastry up and over the edge of the tart by about half an inch. Then brush the outside of the pastry with some egg as well.
- Bake the tart in the over for about 20 minutes. The pastry should be lightly golden when done. Let the tart sit for a few minutes before serving as it will be very hot.