Tuesday, July 16, 2019

ChezCindy: Zucchini Pesto Puff Pastry Tart

Summer time and zucchini.  There are so many ways to cook zucchini, but this one has become a new favorite.  Especially when the recipe calls for puff pastry and parmesan cheese, what's not to love?  Even if you are not a fan of zucchini, try this.  It is quite delicious.

I recommend serving this as an appetizer with a crisp white wine or for lunch with a green salad.  If you want to take this to the next level and make a decadent dinner, here's what I recommend.  Once the tart is baked and is cooling, cook sunny side up eggs in a skillet.  Top the tart with the eggs, then cut into large squares and serve immediately.  I'd serve this with champagne, of course.

Zucchini and Pesto Tart
1 sheet of puff pastry, such as Pepperidge Farms
2 small zucchinis, about 6-inches each
1/4 cup basil pesto
1/2 cup grated parmesan cheese
2 tablespoons olive oil, divided
1 tablespoon basil ribbons
salt and pepper
sea salt to finish

Preheat the oven to 400 degrees.

Thaw one sheet of puff pastry according to package directions.  Once thawed, place the folded pastry dough onto a sheet of parchment paper; unfold.  Using a rolling pin, roll out the dough to roughly 12x10 inch rectangle.  Transfer the parchment paper carrying the dough, placing onto a large sheet pan with sides.  Score a 1/2-inch border at the edges of the puff pastry dough, being careful not to cut through.  This will form an edge for the tart.  Using a fork, dock the dough within the borders, adding tiny holes every inch or so.  This will allow steam to escape when baking.

Using a mandolin, or a sharp knife or food processor, cut the zucchini into thin slices, about 1/8th-inch thick.  Spread the pesto on to the crust, staying within the borders.  Layer the sliced zucchini evenly in one layer over the pesto.  Sprinkle the grated parmesan cheese over the zucchini, staying within the borders.  Sprinkle the basil ribbons over the cheese.  Drizzle 1 tablespoon of olive oil over the tart.  Sprinkle with roughly 1/2 teaspoon of kosher salt and a few grinds of black pepper.

Place the sheet tray into the hot oven.  Bake the tart for 15-20 minutes, until the crust is golden brown.   Remove from the oven, allowing the tart to cool for 5 minutes.  Drizzle with the remaining tablespoon of olive oil and a final sprinkling of sea salt before cutting into squares for serving.  The tart may puff up while baking, but it will settle once removed from the oven.