Easy cheesy zucchini tart

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

1. Preheat oven to 400 deg F (convection setting).

2. Set the frozen sheet of puff pastry aside to thaw (~30 minutes).

3. 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.

4. 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.

5. In small bowl, combine the ricotta, goat cheese, lemon juice, and black pepper with a spatula. Set aside.

6. In a small bowl, mix the egg yolk and water to create an egg wash. Set aside.

7. Place the thawed puff pastry on a baking tray with parchment paper.

8. Gently spread the ricotta goat cheese mixture over the puff pastry, starting at the center. Leave 1/2" bare on all 4 sides.

9. Place the zucchini on top of the cheese mixture in an even layer.

10. Cut out the 4 corners of the puff pastry. Then, fold each side over to create a crust. Pinch the corners together.

11. Brush the crust with egg wash.

12. 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!