Can I make the tart in advance?

You can! This is great served cold or at room temperature, so it's a lovely one to take along to picnics or barbecues. It's best the day it's made as the pastry will be at its crispiest, but it's still equally lovely for 2 days afterwards.

What's the best way to reheat it?

To maintain the crispy pastry, it's best not to use the microwave here. That will make your pastry soggy. Instead, reheat it in the oven at 150C/300F, lightly covered in aluminium foil, for 10 - 15 minutes.

What can I serve with the tart?

This makes a lovely lunch, brunch or light dinner and can be served with lots of lovely things. Some kind of fresh salad is great - try it with this grilled broccoli crunch salad , rainbow chopped salad , Mediterranean bean salad or pesto potato salad .

Zucchini Puff Pastry Tart

Description

Celebrate zucchini season with this easy, speedy zucchini tart. Just slather a sheet of puff pastry with creamy Boursin cheese, top with sliced zucchini and bake until golden. A drizzle of sweet chilli jam makes it a very special picnic, barbecue or party snack idea.

Ingredients

Scale

1 large (or 2 small) zucchini (courgettes)
1 sheet ready rolled, all-butter puff pastry
150g Boursin cheese (or ricotta, cream cheese or cottage cheese)
2 teaspoons salt
Black pepper
1 tablespoon olive oil
1 egg, whisked
1 tablespoon parmesan cheese, grated
1 lemon, zested
1 tablespoon sweet chilli jam
A handful of mint leaves, chopped

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Instructions

Prepare your zucchini. Heat your oven to 180C/360F fan and line an oven tray with baking paper. Slice your zucchini very thinly – if you have a mandoline use that, otherwise use a knife. Toss them with 1 tablespoon of olive oil and 1 teaspoon of salt.
Arrange the tart. In a small bowl, mix the Boursin cheese with 1 teaspoon of salt and the lemon zest. It should be smooth and spreadable after mixing. Lay your puff pastry sheet onto the baking paper lined oven tray. Fold over the edges to create a small crust. Spread the Boursin cheese mixture all over the base. Arrange the zucchini slices on top, slightly overlapping them with each other. Brush the crust of the pastry with the whisked egg, then scatter over the grated parmesan.
Bake the tart. Transfer to the oven and bake for 20 to 25 minutes, until the pastry is golden and puffy, and the courgettes are starting to brown.
Garnish and serve. Remove from the oven, then drizzle with the sweet chilli jam. Finish with fresh mint leaves, then slice and serve.

Notes

STORAGE INSTRUCTIONS: The tart will keep well for at least 2 days after baking in the fridge. You can serve it hot, cold or at room temperature, so it’s great for making ahead of time and taking along to picnics, barbecues or parties. I recommend reheating it in the oven at 150C/300F for about 15 minutes, rather than heating it in the microwave, which will make the pastry go soggy.

INGREDIENT NOTES: Boursin is a soft French cheese, flavoured with garlic and herbs, that’s similar to cream cheese. It’s a little lighter and has more of a whipped consistency. If you can’t find it, you can use cream cheese, ricotta or cottage cheese in its place. If you do, 2 crushed garlic cloves when you mix it with the lemon zest and salt, just to make sure there’s enough flavour.

SERVING SUGGESTIONS: The tart makes a lovely brunch, lunch or light dinner, and it’s great served alongside a selection of salads. I like it with this grilled broccoli crunch salad, rainbow chopped salad or Mediterranean bean salad.

Prep Time: 10
Cook Time: 20
Category: baking
Method: oven
Cuisine: american

Nutrition

Serving Size: 1 slice