Ina Garten’s Goat Cheese and Zucchini Tart
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mostovelythings.com
makes 6 tarts Ingredients
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Preparation
The Steps in Photos Making Ina Garten’s Goat Cheese Tarts Using Puff Pastry
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The Steps in Photos Making Ina Garten’s Goat Cheese Tarts Using Puff Pastry
- On a lightly floured surface, roll out one sheet of puff pastry and cut six rectangles. Put them on a plate with parchment paper cut into rectangles and place them between each puff pastry to ensure they do not stick together. Keep cold in the refrigerator until ready to use.
- Slice thin circles of zucchini and yellow squash using a sharp knife or a Mandolin. Place in colanders and allow to drain onto a place for 30 minutes. Then place the rounds on a paper towel and pat dry with an additional towel.
- Mix the goat cheese with some fresh thyme, lemon zest, salt, and pepper in a small bowl using a fork. Set aside.
- Prepare a baking sheet lined with parchment paper.
- Add about 1/2 tablespoon of extra-virgin olive oil in four places, evenly spaced. Or six if you are using a large baking sheet.
- Layer the zucchini slices in two rows, forming a rectangle over the oil olive oil on the parchment paper.
- Spread a quarter of the goat cheese mixture on the zucchini and yellow squash slices.
- Cover with a puff pastry rectangle, pulling it gently to the size you need to cover the filling.
- Using the tines of a fork, gently go around all four sides with the fork, then prick the inside of each pastry, give each a little egg wash, and sprinkle with sea salt.
- Pop them into a 350º oven for about 15-17 minutes. When they are golden brown, take them out and flip them over on the baking sheet. Crank the oven to broil and put them back in for a minute or two until golden brown.
- Remove from the oven and place on a cooling rack. Once they have cooled slightly, sprinkle with some fresh thyme. The sprinkle of fresh thyme makes the tarts look so beautiful, so please, don’t skip that part!
- Enjoy!
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