Quick Zucchini Tart with Olive Oil
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 packet puff pastry (275 g)
- 100 g oat cream cheese
- 4 tablespoon water
- 1 clove garlic, crushed
- 80 g parmesan, rated
- 350 g zucchini, thinly sliced
- 1 tablespoon olive oil
- Salt and pepper, black
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 220 ° C (top / bottom heat, convection: 200 ° C). Place the puff pastry with the baking paper on the baking sheet and score an edge of about 2 cm all around.
- Mix the goat cheese with 2 - 4 tablespoons of water, the garlic and half of the Parmesan and spread on the dough. Leave the edges free. Spread the zucchini slices over the cheese mixture, brush with olive oil and season with salt and pepper. Scatter the rest of the parmesan on top and bake the tart in the oven for 20 minutes, until the dough is golden brown and puffed up.
- You can refine this tart with crumbly fried minced meat or with finely diced and fried pork belly, then put the meat on the dough before the zucchini and proceed as mentioned above.
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