A great way to use your bounty of zucchini from the summer garden. Replace the mozzarella with parmesan or gruyere for variety and a different taste. If you don’t have fresh thyme use herbes de Provence or Italian seasoning.
Ingredients
1 1/4 pounds zucchini (about 2 medium zucchini), cut into 1/8-inch-thick rounds
1 1/4 teaspoons kosher salt,
AP flour, for dusting
2 sheets frozen puff pastry thawed until pliable but cool
4 ounces cream cheese, softened
1 tablespoon Dijon mustard
1 1/2 teaspoons chopped fresh thyme leaves
1 medium garlic clove
4 ounces shredded low-moisture mozzarella
1 tablespoon extra-virgin olive oil
Freshly ground black pepper
Zest of 1 lemon
Directions:
Adjust oven rack to middle position and preheat oven to 400°F (204°C). Line a rimmed baking sheet with a double layer of paper towels or a clean kitchen towel. In a colander set over a large bowl, toss the zucchini with salt. Let drain for 30 minutes.
Press zucchini firmly with a rubber spatula to squeeze out moisture. Transfer zucchini to prepared baking sheet and spread evenly over towels; discard accumulated liquid and wipe out bowl. Use additional paper towels or a second clean kitchen towel to blot zucchini, ridding them of as much excess moisture as possible. Return zucchini to now empty bowl and set aside. Discard paper towels used to line rimmed baking sheet; line now empty baking sheet with parchment.
On a lightly floured surface, place one sheet of puff pastry directly on top of the other. Using a rolling pin, roll pastry into a 11- by 15-inch rectangle. Transfer pastry to prepared baking sheet. Poke pastry all over with a fork. Bake until pastry is pale and firm to the touch, about 15 minutes. Remove from oven and let cool for 20 minutes.
In a medium bowl, combine cream cheese, Dijon mustard, thyme, and garlic and stir together until well combined. Using an offset spatula, spread cream cheese mixture in an even layer over puff pastry, leaving a 1/2-inch border on all sides. Sprinkle evenly with mozzarella. Add olive oil to bowl with reserved zucchini and toss to coat. Shingle zucchini in even rows over the cheese and season with freshly ground black pepper.
Bake tart until zucchini is tender and puff pastry is crisp and deeply browned at the edges, about 20 minutes. Garnish tart with thyme leaves and lemon zest. Cut into portions and serve immediately.
NUTRITION INFO
Serving Size: 1, 2 inch slice
Calories 1703
Fat 103g
Carbs 145g
Protein 54g
Cholesterol 28 mg
Sodium 210.3 mg
Dietary Fiber 1.2 g
Sugars 15 g
Protein 4 g
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