Summer is keeping me on my toes, friends. I've got lots going on and I hate to keep this short but I have to.
Loved this French Tart! Super easy and quick. I think I'll roast the zuc next time to add a bit more flavor. But the tart goat cheese against the sweet pastry crust was spot on. The crunch from the almonds was another highlight I really enjoyed.
Bottom line, go for it. It's a perfect crowd appy or a light dinner with some wine al fresco. :)
French Zucchini Tart
Adapted from: Savory
1 large zucchini, cut into 1/8 inch slices
1/2 of a 17.3 oz box frozen puff pastry, thawed
1 4oz package goat cheese
1/2 tsp dried Herbs de Provence, divided
1/4 C finely chopped almonds
freshly cracked pepper
Extra Virgin Olive Oil, for drizzle
Preheat oven to 400 F.
Lay out zucchini on paper towels and sprinkle liberally with kosher salt. After 10-15, blot the excess water that was released with additional paper towels. Set zucchini aside.
Unfold the puff pastry onto a floured surface. Use a rolling pin to stretch out pastry a bit thinner. Try to get the rectangle to get about 1/2 inch-1inch longer on each side.
Transfer to a parchment paper-lined baking sheet. Use a fork to prick pastry all over. Bake for 7-8 minutes or until light golden brown.
Place the goat cheese in a medium microwave-safe bowl. Microwave for 15-30 seconds, until warm and easy to mix. Stir in 1/4 tsp dried herbs. Add a hefty pinch kosher salt and freshly cracked black pepper. Stir well.
Use a spatula to spread onto partially baked pastry. Sprinkle evenly with almonds.
Arrange the zucchini in a horizontal pattern, overlapping a bit as you go. Top with remaining 1/4 tsp dried herbs. Bake for 15-20 minutes until pastry is golden brown and zucchini has cooked. Drizzle with extra virgin olive oil before serving and coarse rock salt if you have.