I made this for a friend who wouldn't mind being a guinea pig for my culinary experiments. This recipe was inspired by Closet Cooking's zucchini tart, with this recipe by me:
Zucchini Goat Cheese Tart
- 1 sheet puff pastry, thawed
- 8 oz goat cheese
- 2-3 garlic cloves, minced
- 1/4 C sundried tomatoes, chopped
- 3 Tbs fresh oregano, chopped
- 1-2 tsp herbs de Provence
- 1 med zucchini, sliced very thin
- olive oil
- garlic powder
2. Preheat the oven to 400 degrees. Unfold the puff pastry. With a knife, score the perimeter of the puff pastry, approximately 1 inch from the edge, be careful not to cut through the pastry.
3. Spread the goat cheese mixture on the puff pastry, about 1/4 in thickness, omitting the inch around the perimeter.
4. Carefully place the zucchini slices across the goat cheese mixture. Sprinkle with salt and pepper.
5. Mix together a bit of olive oil and garlic powder, brush across the edges of the puff pastry.
6. Bake in 400 degree oven for 15-20 mins or until golden brown.
My kitchen aid is working over time
Before the zukes make their appearance
I became convinced that the puff pastry would crack, or fall, or burn, so I felt the need to take a picture before the trip to the oven
Kitchen Notes: I used Pepperidge Farm Puff Pastry, which is available at most supermarkets. It was recommended to me by someone who is ingenious at making desserts. I found the easiest way to put the goat cheese on the puff pastry was to pat it down with very clean hands. When I made this, I actually used way too much goat cheese, so I reduced this recipe to a more reasonable level. I've got big plans for the leftover filling, though.
Verdict? Good stuff. Very elegant looking, very simple. I definitely need to tweak the seasonings somehow for my liking, but I'll be making this again.