Wednesday, June 29, 2016

Zucchini Tart

Dear Lauren,

I've absolutely fallen in love with Sheet Pan Suppers cookbook. You cook the whole meal on one sheet pan! Clean up is a breeze and of the ten or so recipes I've made, all but one has been outstanding and the other one was still good! I've given a copy to you, Cojo, Louise, Rebbekkah, and Patrick, and I am certain I've worn out my facebook friends with photo after photo and take after tale of cooking from this book! I think this zucchini tart is my favorite recipe but that's hard to say. The Arctic char, the flank steak, the chicken sausage with mushrooms and onions, and the tilapia tacos were all fantastic. SO were the figs, the bruschetta, the French toast casserole, the pesto chicken turnovers, and the cod on potato rafts! You see what I mean? GREAT BOOK!  Go look at my Instagram for photos of more of these dishes if you like.

Zucchini Tart
based on Sheet Pan Suppers cookbook

1 sheet frozen puff pastry*, thawed per package instructions**
all-purpose flour, for rolling out the dough
4 ounces cream cheese
4 ounces herbed goat cheese
4 medium size zucchini
salt and pepper
1 Tablespoon olive oil

Preheat the oven to 375 with the oven rack in the center. Lightly flour a clean work surface and roll out the thawed puff pastry with a rolling pin to a little smaller than the size of your sheet pan. If you make it slightly too big, you can trim off the edges with a pastry scraper. Transfer the puff pastry to a parchment lined sheet pan. Use your pastry scraper to make slight indentions (do not cut all the way through) around the edge of the pastry to make a 3/4 inch border. Dock the pastry inside the border with a fork about every inch or so. Place the sheet pan in the refrigerator for 20-30 minutes. If your cream and goat cheese are room temperature you can simply mix them together with a spoon in a bowl. If they are still cold, place both in a bowl and microwave for 30 seconds and then stir them together until combined. Set aside. Cut both ends off the zucchinis and slide a vegetable peeler down the length of each zucchini to make dozens of zucchini ribbons. You can also use a mandoline. Place the ribbons in a bowl and add a large pinch of salt and several turns of pepper and toss. Set aside. After 20-30 minutes in the refrigerator, remove the sheet pan with the pastry and spread the cheese mixture inside the 3/4 inch border. Take a paper towel and pat the zucchini dry - the salt will have caused the zucchini to shed some moisture. This is an important step, you do not want a soggy tart. Arrange the ribbons by the handful (or in any artistic display you can conjure) and drizzle the olive oil over the zucchini. Bake for 45 minutes until the pastry is golden brown and the zucchini is browned in spots. Serve warm or at room temperature. We have also eaten leftovers of this tart straight from the refrigerator - it is delicious any way! 


*I made this with both Dufour and Pepperidge Farms puff pastries. Dufour is much more expensive and yes, it is tastier. You will love this tart regardless of the brand you use.
** Do NOT try to unfold puff pastry until it's thawed or you will tear it.

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