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This zucchini and thyme tart is not really a new recipe. If you’ve browsed through the Kiku Corner archives, you might notice a trend of veggie-based puff pastry tarts. One was a Rustic Puff Pastry Leek Galette, the other a Tomato and Boursin Tart for Mother’s Day. Whatever the combo, I love them. Here, I used summer zucchini, fresh thyme from the garden, and some ooey gooey mozzarella.
In my opinion, the best recipes are the ones that are adaptable. Cooking is really about inspiration and fresh ingredients, not measurements and directions on a page. With one basic item in the freezer (puff pastry sheets), you can alter the toppings and the tart is guaranteed to be delicious.
Zucchini and Thyme Tart
Ingredients
- one roll of frozen puff pastry thawed overnight in the fridge
- one zucchini
- one tbsp butter melted
- two sprigs fresh thyme
- half ball mozzarella approximately 5 oz or 150g
- pinch of white peppery
Instructions
- Preheat the oven to 375 F (190 C) degrees. Unroll puff pastry and transfer to a baking sheet lined with parchment paper.
- With a small sharp knife, lightly mark the pastry about 1 cm from the edges to create a border. Don't cut all the way through the pastry, this is just to score an edge for the beautiful golden crust to come. Brush the entire pastry with butter.
- With your sharpest knife, slice zucchini as thinly as possible. Arrange them in overlapping rows on stop of puff pastry, staying within the scored edge.
- Slice mozzarella into medium slices and evenly lay over zucchini. Using a kitchen scissor, roughly chop thyme on top of cheese. Sprinkle with white pepper.
- Bake tart for 25 minutes until edges are golden.
This looks delicious! You are right, some of the best recipes are the adaptable ones.
Thanks so much for sharing your Zucchini and Thyme Tart this weekend on Foodie Friends Friday party. We look forward to seeing you again soon with another delicious recipe.
A Foodie Friends Friday Co-Host,
Joanne
This looks amazing, and I love that it’s adaptable and uses ingredients that aren’t hard to find. Thanks for sharing!
This looks tasty,yum yum!
Thanks for sharing at Creative Mondays
Yum! I’m saving this for when my bumper crop of zucchini comes in.
By the way, I’d love to have you share some posts at my new blog hop—The Weekend Blog Hop at My Flagstaff Home (www.myflagstaffhome.com). It begins on Thursday evening and lasts through the weekend, if you’re interested.
Jennifer
I’ve been wanting to make something with puff pastry lately. This recipe sound so good! Perfect for summer. Thanks for sharing it with The Wednesday Showcase.
Pinned & shared! Thanks for joining in the party! Hope to see you at this week’s party!
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