Zucchini Gruyere Tart, a great way to use all the summer zucchini! Oh do I love puff pastry. I'm talking store-bought puff pastry you find in the freezer section of the grocery store. Ina and Martha use it, so you better believe I'm going to use it, and i do, A LOT. It has a way of making whatever you make look really fancy, but is so easy to
work with, win-win! So you’ll want to pick up a box the next time you are at the store and try out this easy summer tart. Happy #meatlessmonday !
Zucchini Gruyere Tart
Makes 6 slices
Flour, for work surface
1 sheet frozen puff pastry, thawed
2 Tablespoons dijon mustard
2 Cups Gruyere cheese, shredded
1/2 zucchini, sliced on the diagonal into thin rounds
1/2 small red onion, sliced thin
1 tsp herbes of provence (or other dried herbs of choice)
1 tablespoon olive oil
Kosher salt and pepper
1 Tablespoon grated parmesan cheese for sprinkling on top (optional)
1️⃣ Preheat oven to 400F degrees. On a floured surface, roll the puff pastry into about 14 by-10-inch rectangle. Trim uneven edges. Place pastry on a parchment-lined baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
2️⃣ Remove pastry shell from oven, and spread with the Dijon mustard. Sprinkle with Gruyere. Arrange the zucchini in a single layer over Gruyere
3️⃣ Brush with oil, arrange onion slices on top. Season with the herbs of provence (also sprinkle the crust), salt and pepper. Bake until zucchini is tender, about 20 to 25 minutes.
4️⃣ Sprinkle with optional parmesan if desired.
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