Zucchini and Potato Tart
Produce from your local farmer's market can turn puffy pastry into a savory tart.
Servings 0
Ingredients
- 1 zucchini, thinly slice
- 1 Yukon gold potato, thinly sliced
- 1 sheet puff pastry
- 2 - 3 Tbsps garlic and herb cheese, like Boursin or Alouette
- 2 - 3 Tbsps Parmesan cheese, grated
- Olive oil
- 1 egg, beaten
- 1 tsp sesame seeds
- Salt and pepper
- Pine nuts and fresh basil, for garnish
Instructions
- Pre-heat oven to 375 F and bring a large pot of heavily salted water to boil. Thinly slice one zucchini and one Yukon gold potato.
- Salt the zucchini on sides and place on a paper towel to remove excess moisture. Set aside for 20-30 mins.
- Boil the potato slices for about 5 minutes or until tender. Drain and set aside.
- Carefully roll one sheet of puff pastry out onto a parchment lined baking sheet. Lightly score about 1/2” border from edge of pastry and prick fork tines all over the inside of the border.
- Bake pastry for about 20 mins or until lightly golden brown.
- Remove pastry from the oven and press the inside of the pastry down with the back of a spoon. Spread a few tablespoons of garlic and herb cheese (like Boursin or Alouette) across the pressed down portion. Top with a light layer of grated parmesan cheese.
- Arrange potato and zucchini slices on top of pastry. Season with Italian seasoning and freshly cracked pepper. Drizzle with olive oil and more parmesan cheese.
- Brush the edges of the pastry with a beaten egg and top with sesame seeds.
- Bake for 20 mins. Once the edges are browned to your liking, remove from oven and cover sides of pastry with aluminum foil to prevent burning. Bake for another 20 mins. (I also transferred to a wire rack to help crisp up the bottom.)
- Remove from oven. Let cool for 5-10 mins. Top with fresh basil and pine nuts.