As you know by now I love savory tarts, and today I suggest the savory puff pastry tart with zucchini. Super easy and really quick because unlike many other tarts whose filling ingredients need to be pre-cooked, this one is all raw. So just follow the instructions, put it in the oven, and let it bake while you can use the cooking time to get other things done around the house.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 sheet puff pastry
- 1 medium zucchini
- 2 Piccadilly tomatoes
- 1 ball of mozzarella (about 4.4 oz (125 g))
- extra virgin olive oil
- salt
- black pepper
Preparation
To prepare the puff pastry tart with zucchini, start by taking the puff pastry roll out of the refrigerator. Open the package and let it sit at room temperature for about 10 minutes.
In the meantime, prepare the other ingredients. Take a medium zucchini, trim the ends and decide whether to keep the skin. Slice it into pieces about 1/4 inch thick, then place them in a bowl with a pinch of salt. Mix and let rest a few minutes to draw off excess water.
Wash the tomatoes, remove the green part and cut them into large pieces. Cut the mozzarella into cubes and set aside.
Take a baking pan and unroll the puff pastry into it, keeping the parchment paper it came with. Prick the bottom lightly with a fork, then evenly distribute the zucchini, tomatoes and mozzarella on top.
Finish with a sprinkle of black pepper and a drizzle of extra virgin olive oil. Bake at 392°F for about 20 minutes, until golden.
Remove from the oven and let cool slightly before serving. Delicious warm or cold.
