Sometimes we like to be fancy for breakfast/brunch, and we love zucchinis. This is tart is super easy to make for a lazy morning!
Ingredients (serves 2)
1 frozen sheet of puff pastry
2 small zucchinis
1 tsp salt
1/4 cup ricotta
1/4 cup goat cheese (we used one blended with garlic & herbs for extra flavor!)
2 tsp lemon juice
1/4 tsp black pepper
1 tbsp olive oil
1 egg yolk
1 tbsp water
Kitchen Tools
Baking tray
Parchment paper
Instructions
Preheat oven to 400 deg F (convection setting).
Set the frozen sheet of puff pastry aside to thaw (~30 minutes).
Remove stems and ends from the zucchinis. Cut each zucchini in half lengthwise, and then thinly slice to make half-moons. Place the cut zucchini in a colander and toss gently with salt. Place a towel underneath the colander and set aside for ~30 minutes.
Once 30 minutes have passed, gently press the zucchini with a towel, removing as much moisture as possible. Transfer the zucchini to a bowl, and toss it with olive oil. Set aside.
In small bowl, combine the ricotta, goat cheese, lemon juice, and black pepper with a spatula. Set aside.
In a small bowl, mix the egg yolk and water to create an egg wash. Set aside.
Place the thawed puff pastry on a baking tray with parchment paper.
Gently spread the ricotta goat cheese mixture over the puff pastry, starting at the center. Leave 1/2" bare on all 4 sides.
Place the zucchini on top of the cheese mixture in an even layer.
Cut out the 4 corners of the puff pastry. Then, fold each side over to create a crust. Pinch the corners together.
Brush the crust with egg wash.
Bake for 20 minutes (until puffed and golden brown). Let sit for 5 minutes to cool. Cut into squares with a pizza cutter and enjoy!
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