Zucchini Tart With Puff Pastry
Tart

Zucchini Tart With Puff Pastry

  • January 26, 2022

When zucchini is at its peak, this crisp, creamy tart on buttery puff pastry with tangy cream cheese and milky mozzarella is what I want to eat.It's important to cut the zucchini into uniformly thin slices so they bake evenly, I use a mandoline, but you can just as easily use a sharp chef's knife to get the job done.Once the pastry is par-baked, I turn to making the creamy topping made from softened cream cheese blended with Dijon mustard, thyme, and garlic (which is optional, but it adds a savory punch). .

Puff Pastry Zucchini Tart — Living Lou

Puff Pastry Zucchini Tart — Living Lou

Puff Pastry Zucchini Tart — Living Lou

A simple zucchini tart made with puff pastry, ricotta, lemon and chili flakes.There was no Pinterest, algorithms weren’t the complicated beasts they are today and running your blog as a business was far from the minds of most.This is an insanely flattering question, but the truth is, even if I did make enough money to sustain my lifestyle in Toronto (this city is expensive), I don’t think I would want to do it.It’s a ton of work to run a blog while having a pretty busy job, there are all of the recipes to test and photograph, posts to write, social media to keep up with, endless emails, and exciting campaigns and clients to work with.Ask any blogger and they’ll say that it’s like having two jobs, but I’ve been writing Living Lou since I was seventeen years old.From the recipes I post (yes, I love puff pastry tarts as much as you do) to my style of photography, to the colour scheme, logo and fonts I use.I think when you’re creating something that is 100% your own, there aren’t all the questions you typically have, just answers – I know what I like and what is Living Lou and what isn’t.A simple tart for entertaining, this puff pastry zucchini tart uses frozen puff pastry, a layer of ricotta cheese with hints of lemon, thinly sliced zucchini, olive oil and chili flakes for the perfect end-of-summer appetizer or light dinner.Score a ¼ inch border around edges of pastry, prick all over with a fork. .

Zucchini Pesto Puff Pastry Tart

Zucchini Pesto Puff Pastry Tart

Zucchini Pesto Puff Pastry Tart

Zucchini Pesto Puff Pastry Tart, is a fast and easy super crispy delicious luscious pastry treat that can be the start of a great appetizer party or even the start of a great meal.The way I like having zucchini is sauteed in a pan with some Evo oil, onions, salt and pepper, and just a pinch of dried chilis.I love summer days working in the garden feeling life rise from the depths of dark soil.I am always fascinated and surprised that I have the ability to grow things, of course in partnership with Mother Earth.We batter and fry them, mix it in a pasta dish and today having them close to home with the zucchini slices.Evo oil always a must when doing this type of dish and some Parmigiano to add its so welcomed bite to a somewhat subtle flavored tart.The colors of green and yellow and that orange hue of the zucchini flowers are a beautiful creation atop the blank canvas of the pastry.One thing I wanted to mention is that when you roll out the puff pastry dough which should be at room temperature, remember to score the edge to form a nice border that will puff up and form that nice golden crust to hold all those delicious flavors in.The caramelized veggies in combination with that pesto and the aroma of the basil are so enticing it has my mouth watering.The puff pastry and its wonderful golden color with that back drop of beautiful butter just give this tart the foundation it deserves.The basil and its happy aroma and magnificent flavor combined with the texture of those pine nuts, adding in the fact that the garlic is a welcomed ingredient to join the incredible Evo oil into this flavor party of a dish, and more Parmigiano.It is a perfect appetizer for any gathering, and a delicious start to get the taste buds going for a wonderful meal you may be sharing with people that you cherish.- basil leaves 2 Tbsp Parmigiano Instructions Wash and dry the zucchini, cut the ends off, then slice thinly into rounds.With a sharp knife, score the pastry about ¼ inch from the edges to create a border (be careful not to cut all the way through).Notes To thaw puff pastry, remove it from the package and leave it in the refrigerator overnight or on your work surface for about 30 minutes. .

Zucchini Ricotta Tart ~Sweet & Savory

Zucchini Ricotta Tart ~Sweet & Savory

Zucchini Ricotta Tart ~Sweet & Savory

You’ll love the texture contrast in this light and crispy zucchini tart!From buttery crispy puff pastry crust to creamy herby ricotta filling to velvety soft zucchini slices!This zucchini ricotta tart is inspired by Ina Garten’s “Make It Ahead” cookbook.Sure, there’s nothing like a pie crust from scratch, but I opted to use frozen puff pastry.Crispy and buttery crust + creamy ricotta filling + velvety soft zucchini = simply irresistible!Let the zucchini sweat for about 30 minutes or so, then lightly rinse with water and squeeze them well.Place the zucchini in a clean bowl and stir in some olive oil!Alternatively, you can use a small blender to mix ricotta and parsley, and you’ll get a beautiful creamy green filling.Once the puff pastry is fully thawed, unfold it and lightly roll it into a rectangle.This tart is delicious either hot, warm, or even at room temperature, which makes it a fantastic snack or appetizer!Zucchini Ricotta Tart Make sure to fully thaw the puff pastry sheets before unfolding to prevent tearing.Place the zucchini slices in a colander/bowl and gently toss with 2 teaspoons of salt.This method is called sweating zucchini and it helps to get rid of excess moisture.Then lightly rinse the zucchini with water and gently squeeze them between your palms in small batches and place them in a clean bowl.To make the filling: Now, finely chop parsley and mix it with ricotta.Alternatively, you can use a small blender to mix ricotta and parsley, and you’ll get a beautiful creamy green filling.To assemble the tart: Once the puff pastry is fully thawed, unfold it and lightly roll it into a rectangle.Bake the tart for 20-25 minutes, or until the crust is puffed up and golden brown. .

Zucchini Tart with Puff Pastry

Zucchini Tart with Puff Pastry

Zucchini Tart with Puff Pastry

You’ll definitely want to slice your zucchini extra thin for this recipe, so I suggest a mandoline if you have one.You can enjoy this tart as an appetizer or as a light summer dinner.Add a nice glass of wine and a salad and you’re all set! .

Zucchini & Goat Cheese Puff Pastry Tart

Zucchini & Goat Cheese Puff Pastry Tart

Zucchini & Goat Cheese Puff Pastry Tart

And it’s times like these that I find myself staring at an open fridge filled with odds and ends leftover from structured and specific recipes.Some red onion, a zucchini almost past its prime, and a forgotten package of puff pastry seemed like guests who’d overstayed their welcome.Like its distant cousin, pizza dough, a sheet of puff pastry is a foundation for any combination of savory toppings – in this case thinly sliced zucchini, slivers of red onion, and creamy goat cheese – but it’s less high maintenance (no dough rolling or shaping) and has an air of effortless fanciness about it.I made it dinner with a simple green salad on the side and snacked on the extra slices the next day. .

Zucchini Tomato Tart with Balsamic Glaze

Zucchini Tomato Tart with Balsamic Glaze

Zucchini Tomato Tart with Balsamic Glaze

Super easy Zucchini Tomato Tart is packed with all the spring flavors!This is the perfect appetizer to serve at your spring parties and it comes together in a snap, thanks to store bough puff pastry.That long train journey made me realize that people in UK drink a lot of tea (because they were sipping on it all the time!).This Zucchini Tomato Tart with Balsamic Glaze is so easy to make using Pepperidge Farm® Puff Pastry and would be the perfect appetizer to serve at your spring tea party!You can make so many things right from appetizers to desserts within minutes using Puff Pastry Sheets.And the best part is that whatever you end up making with the Puff Pastry, it is sure to look fancy and taste delicious.So I decided on this tart which is filled with seasonal zucchini, grape tomatoes and topped with basil, feta cheese and my favorite balsamic glaze!You guys won’t believe how easy it is to make this Zucchini Tomato Tart with Pepperidge Farm® Puff Pastry Sheets.While the tart is in the oven, make the balsamic glaze which doesn’t take more than 3-4 minutes.Once it’s all done simple top it with crumbled feta cheese, the prepared balsamic glaze and serve.Leave 0.75″ inch margin on all sides and prick the center of the sheet all over with a fork.To a pan add balsamic vinegar, maple syrup and pinch of salt and pepper.5 from 3 votes Print Recipe Pin Recipe Prep Time 10 mins Cook Time 15 mins Total Time 25 mins Course Appetizer, Baking, Sides Cuisine American, Continental Servings 3 Calories 602 kcal Ingredients ▢ 1 Pepperidge Farm® Puff Pastry Sheet thawed.Leave 0.75" inch margin on all sides and prick the center of the sheet all over with a fork.To a pan add balsamic glaze, maple syrup and pinch of salt and pepper. .

Zucchini Puff Pastry Tart by afsanaliza

Zucchini Puff Pastry Tart by afsanaliza

Zucchini Puff Pastry Tart by afsanaliza

It’s super easy, and looks way too impressive and glorious for the actual amount of effort it takes (very little). .

Zucchini and Goat Cheese Tart Recipe

Zucchini and Goat Cheese Tart Recipe

Zucchini and Goat Cheese Tart Recipe

Rub them with lemon to avoid them becoming black, slice them and keep them in water with a squeeze of. .

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