Puff Pastry is a layered buttery dough that makes a perfect canvas for a delicious sweet or savory tart. This dough is sold in the frozen section of your grocery store and couldn’t be easier to use because you simply roll it out, and layer it up with your favorite toppings, then bake. I prefer an all-butter sheet of puff pastry, so read the label to make sure you are buying a quality piece of dough.
Zucchini season is definitely here and what better way to use this seasonal vegetable than to create a vegetarian masterpiece on a sheet of puff pastry. Zucchini come in many varieties and shapes, but they all tend to have the same lightly sweet flavor. These summer squash, as they are sometimes called, are easy to slice and create a super tasty topping to any tart.
Zucchini & Goat Cheese Tart is a delightful combination of whipped goat cheese and some half & half, then topped with sliced zucchini and sprinkled with parmesan cheese. A hot oven is key to a great tart, so the dough begins to puff up around the edges creating a crunchy rim. I tend to think this flaky tart with the creamy center makes a magnificent creation and a delight to eat.
You won’t believe how easy this tart is to prepare, so you will probably be making it a few times before summer’s end. I like to serve it as an appetizer, but it is also makes a nice light meal served with a little side salad and a chilled glass of white wine or champagne.
1 sheet puff pastry, defrosted (circle or rectangular shape)
1 medium zucchini, sliced thinly
10 ounces goat cheese
1/4 cup half & half
1/4 cup parmesan cheese
1. Preheat the oven to 400 degrees. Roll puff pastry out onto a sheet pan and score the edges 1-inch around the perimeter. In a stand mixer or large bowl, cream together goat cheese, half & half and 1/2 teaspoon salt. Spread goat cheese on top of tart in the center of the scored edge.
2. Start on the outside edge of the goat cheese, layer the zucchini slices in a concentric circle. Continue until the goat cheese in completely covered.
3. Sprinkle with parmesan cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle with 2 teaspoons olive oil.
4. Place in the oven to bake for 23-25 minutes, or until the edges are puffed and dark golden brown. Remove tart from oven and let cool on sheet pan for 20 minutes. Using two spatulas, gently lift tart and place it on a serving platter. Slice, serve and definitely Enjoy!