Zucchini & Goat Cheese Puff Pastry Tart
I've included ingredient amounts mostly as a guide, but the key to this puff pastry tart is a light hand. Be sure to thinly slice the vegetables and use just enough to cover the dough without loading it down too much. Same goes with the cheese - a little goes a long way.
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Servings: 4 servings
Ingredients
- Cooking spray
- 1 sheet puff pastry thawed
- 2 teaspoons olive oil
- 2-3 pinches of kosher salt
- 1/4 small zucchini thinly sliced
- thinly sliced red onion just enough to scatter on the tart
- 1/2 teaspoon herbes de Provence
- 1/4 cup crumbled goat cheese
Instructions
- Preheat oven to 400 degrees. Unfold the pastry onto a baking sheet lightly coated with cooking spray. Brush the puff pastry with olive oil and sprinkle a pinch of salt over the top. Place the zucchini on the dough with each slice slightly overlapping the other leaving space for a border. Top the zucchini with the red onion.
- Sprinkle the herbs and another pinch or two of salt over the top (including the edges of the dough). Top with the crumbled goat cheese. Using a dinner knife, score the pastry around the perimeter (leaving the edge that will puff up while baking).
- Bake the pastry for 20 to 25 minutes until the edges are puffed and golden. Serve warm or at room temperature.
Nutrition Estimate
Calories: 405kcal | Carbohydrates: 28.14g | Protein: 7.4g | Fat: 29.2g | Fiber: 1g
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