Summer Zucchini Tart
Recipe courtesy of Tiffani Thiessen
- 1 box defrosted puff pasty, defrosted
- 2 tablespoons olive oil
- 1/2 cup parmesan, grated
- 4 zucchini blossoms
- 6-8 baby zucchini, sliced in half lengthwise
- 1/2 small red onion, sliced into thin strips
- 1 cup goat cheese
- sea salt, to garnish
Preheat oven to 425 F.
On a parchment lined baking sheet, roll out the dough to 13 x 10 inches. Fold the edges of the dough to form crusts and pinch together. Brush the dough with olive oil and season with salt. Top with parmesan cheese, zucchini blossoms, zucchini, onion and goat cheese. Bake in oven for 25-30 minutes, or until crust is golden brown. Serve immediately.
Photography by Rebecca Sanabria