Zucchini Tart
Ingredients:
2 medium zucchinis, thinly sliced
1 sheet puff pastry, thawed
1 cup (240 ml) ricotta cheese
1/2 cup (120 ml) grated Parmesan cheese
1/2 cup (120 ml) shredded mozzarella cheese
2 eggs
1 tablespoon olive oil
1 clove garlic, minced
Salt and pepper to taste
Fresh herbs (like basil or thyme) for garnish (optional)
Instructions:
1. Preheat your oven to 375°F (190°C). Grease a tart pan or line it with parchment paper.
2. Roll out the puff pastry and place it in the prepared tart pan, trimming any excess dough from the edges.
3. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, mozzarella cheese, eggs, minced garlic, salt, and pepper. Mix until smooth.
4. Spread the cheese mixture evenly over the puff pastry base.
5. Arrange the thinly sliced zucchini over the cheese mixture in an overlapping pattern.
6. Drizzle the olive oil over the zucchini slices and sprinkle with additional salt and pepper.
7. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the zucchini is tender.
8. Remove the tart from the oven and let it cool slightly before serving. Garnish with fresh herbs if desired.
Prep Time: 15 minutes | Cook Time: 25-30 minutes | Servings: 6-8