One of my favorite summer vegetables are zucchini. Every week I buy green and yellow zucchini, slice them up and throw them on the grill. As much as I love zucchini, I wanted to find new ways to jazz up the summer squash so I turned to my trusted advisor, Fine Cooking. I found a recipe for a Zucchini Tart with Lemon Thyme and Goat Cheese which looked delicious but it wasn’t perfect for me for two reasons: (1) I didn’t want to make dough; and (2) I don’t like goat cheese. So I followed the basic outline of the recipe but made two changes: (1) I used store-bought puff pastry; and (2) I substituted Boursin cheese for goat cheese. The outcome was delicious! This tart is perfect for dinner (with a salad) or cut up into small pieces for a cocktail party. I can’t wait to make this again!
[1 sheet of puff pastry, defrosted]
1-1/2 lb. zucchini, trimmed and sliced into 1/8-inch-thick rounds
Freshly ground black pepper
1 Tbs. extra-virgin olive oil
[8 oz. Boursin cheese (I used garlic & herb flavor)]
[Unfold the puff pastry and roll out a little bit.]
In a colander, toss the zucchini with 2 tsp. salt and drain for 30 minutes. Gently squeeze the slices with your hands to release excess water and transfer to a medium bowl.
Position a rack in the center of the oven and heat the oven to 400°F. Toss the zucchini with 1 Tbs. of the olive oil and pepper to taste. Spread the cheese over the dough, leaving a 1/2-inch border. Arrange the squash rounds in tightly overlapping concentric circles all the way to the edge of the dough. (The rounds will shrink as they cook.) Drizzle with 1 Tbs. olive oil and bake until the zucchini is golden-brown, 40 to 50 minutes.
That’s it. So simple, but it looks and tastes very impressive. Buon Appetito!