"✨ R E C I P E ✨ It’s prime zucchini time, and I can’t keep up — the zucchini stock in my kitchen doesn’t seem to have an end! I used a few spare zucchini in this delectable zucchini, ricotta, and garlic tart (or galette if you’re feeling fancy). It’s super easy, and looks way too impressive and glorious for the actual amount of effort it takes (very little). check out my stories for a how-to recipe (also saved to my highlights!). recipe in caption below, too, because you can’t have enough recipes saved in enough places, can you? ✨ #afsanaliza"
Zucchini Puff Pastry Tart
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Prep time 20mins
Cook time 40mins
Recipe Card
ingredients
- 1 sheet of defrosted puff pastry rolled out to 10 by 14 inches
- 1/2 cup ricotta cheese
- 1/2 cup grated parmesan
- 2 cloves garlic, thinly sliced
- 1/2 teaspoon fresh thyme leaves
- 1/4 teaspoon garlic powder, or to taste
- A pinch of red chili flakes
- 2 medium zucchinis, sliced to 1/4 inch slices or thinner
- Freshly cracked black pepper, to taste
- Flakey sea salt, to taste
- Extra virgin olive oil, for drizzling to taste
- egg wash 1 egg + 2 tablespoons milk or water mixed
Method
Step 1
Preheat oven to 400°F.
Step 2
Roll out your puff pastry to about 10 by 14 inches, and score a border along the sides that’s about 1/2 inch wide. prick the middle a few times with a fork.
Step 3
Spread 1/2 cup of ricotta cheese evenly onto the inside of the border, and add the following, evenly, on top of the ricotta: thinly sliced garlic, thyme leaves, garlic powder, and 1/2 cup Parmesan cheese.
Step 4
Add the zucchini slices, crimp and fold the edges. Brush sides of puff pastry with an egg wash (1 egg mixed with 2 tbsp milk or water) and sprinkle entire tart with black pepper, a bit of sea salt, more parmesan cheese, and drizzle the zucchini slices with a bit of olive oil.
Step 5
Bake in a preheated oven for 30-40 minutes