Thin Zucchini Tart
Thin Zucchini Tart
Ingredients
- ½ cup (130 g) ricotta cheese
- 1 tsp lemon zest, finely grated
- 1 small zucchini, cut into thin rounds on a mandoline
- 2 tsp (10 ml) olive oil
- 1 tsp thyme leaves
- 1 block (7oz/200 g) store-bought puff pastry, thawed
Instructions
- With the rack in the lowest position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.
- In a bowl, combine the ricotta and lemon zest. Season with salt and pepper. Set aside.
- In another bowl, combine the zucchini slices with the oil and thyme. Season with salt and pepper. Set aside.
- On a floured work surface, roll out the puff pastry to form a 10-inch (25 cm) square (see note). Place on the baking sheet.
- Spread the ricotta mixture over the puff pastry. Cover completely with the zucchini slices, letting them overlap.
- Bake for 25 minutes or until the pastry is golden. Let cool. On a work surface, cut into squares and serve as an appetizer.
Thin Zucchini Tart