Puff Pastry, a layered buttery dough sold in the frozen section at most grocery stores, makes the perfect canvas for a delicious sweet or savory tart. This dough couldn’t be easier to use because you simply roll it out, and layer it up with your favorite toppings, then bake. I prefer all-butter sheets 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 often called, are easy to slice and place on top for an overlapping pattern.
This tart’s cheesy filling has a delightful combination of whipped goat cheese and half & half for an extra creamy texture. After the zucchini are placed into position, a sprinkling of Parmesan cheese sets the stage before baking. A hot oven is key to a great tart, so the dough can reach its maximum height around the edges, creating a crunchy rim.
You won’t believe how easy this tart is to prepare, and if I can guess, you’ll probably be making this recipe over and over 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 oven to 400 degrees. Roll puff pastry out onto a sheet pan and score edges 1-inch around perimeter without cutting all the way through dough. 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 inside scored edge.
2. Start on the outside edge of goat cheese, layer zucchini slices in a concentric circle. Continue until 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 oven to bake for 23-25 minutes, or until 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!