A simple zucchini and squash tart is transformed into an elegant brunch or appetizer dish when made with store bought puff pastry and creamy ricotta cheese.
5 from 1 vote
Prep Time 10 minutesmins
Cook Time 15 minutesmins
Total Time 25 minutesmins
Course Starter
Cuisine General
Servings 6Served
Calories 87kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
2Leeks, white and light green only, thinly sliced and washed
Cooking spray
1Egg
Flaky Sea Salt to finish
Balsamic Vinegar Glaze, to drizzle on top
Instructions
Preheat the oven to 400 degrees.
Roll out the pastry dough until it is approximately 1 inch larger on each side. Score a ½ inch border around the perimeter of the tart dough. This will rise and create a nice border to your tart. Using a fork, prick holes in the bottom of the crust to keep it from rising too much.
Mix the two cheeses, garlic powder and salt and pepper in a small bowl. Spread the cheese mixture on the dough and stay within the border you created.
You can thinly sliced the vegetables using a mandolin or a sharp knife. Lay them in an attractive pattern on the cheese leaving the border exposed.
Saute the leeks in a small skillet sprayed with cooking spray for a couple of minutes to soften them. Add salt and pepper to taste. Sprinkle the cooked and cool leeks on top of the tart. Sprinkle the chopped thyme on the tart as well.
Beat the egg with a little water in a small bowl and then brush on the frame of the tart. This will allow the border to get a golden brown when baked.
Bake for approximately 15 minutes until crust is cooked and brown and the zucchini are soft on the warm cheese. Remove from the oven and drizzle with the balsamic vinegar glaze. Sprinkle with the flaky sea salt. Cut into 4 squares and enjoy!