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Three Cheese Zucchini Tart

Susan Hougui |
ARTICLE FEATURED IMAGE

INGREDIENT

1 Package of Geefree Puff Pastry Dough

Gluten Free flour for dusting

ZUCCHINI

1 ½ lbs. Zucchini, unpeeled and sliced 1/8th thick (3mm blade on food processor can do this)

1 tsp Kosher Salt

2 TBSP Olive Oil, divided

THREE CHEESE FILLING

8 oz Cream Cheese, room temperature

2 cloves garlic, minced

¼ tsp Thyme, dried

1/8th tsp Black Pepper, freshly ground

½ Cup Parmesan Cheese, freshly grated

½ Cup Mozzarella Cheese, Low Moisture, Part Skim, shredded

1 TBSP Heavy Cream (optional)

 

DIRECTIONS

Bring dough to room temperature.  Dust the countertop. On a sugared work surface, roll pastry to 12 ½” X 8 ½” rectangle, about 1/8th” thick. Transfer to a parchment lined sheet pan. Using a pizza wheel or a sharp knife, cut 6, 12 ½” X 1” strips and 6, 8 ½”X 1” strips for the perimeter of the rectangle.  Brush a 1” border of egg wash around perimeter of dough and top of strips, overlapping corners and trimming ends to fit. Lightly pressing each layer of strip to adhere. You can put a design on the top layer then egg wash.

Keep tart refrigerated while preparing the zucchini.

Place the sliced zucchini in a colander set over a plate/sink. Toss with 1 tsp of salt. Let sit for 30 minutes.

Place zucchini slices in a single layer on paper towels. Blot well with additional paper towels to remove as much moisture as possible.

Transfer zucchini to a bowl and toss with 1 TBSP olive oil.

Take dough out of refrigerator.

Preheat oven to 400°F.

In a large bowl, add cream cheese, garlic, thyme, pepper, and parmesan cheese. Beat with electric mixer until well combined and smooth, about 1 minute. Add 1 TBSP of heavy cream if mixture is too thick.

Spread cheese mixture over the dough to within ¼” of the edges. Sprinkle on mozzarella cheese.

Layer zucchini slices in tightly overlapping circles starting where the filling is. Continue layering zucchini until entire tart is covered. Sprinkle or brush on remaining 1 TBSP olive oil.

Bake in a preheated 400°F oven for 40-45 minutes, or until crust is golden brown.

Cut into squares and serve.

 

*The leftovers can be refrigerated, and either served cold or reheated in a 350°F oven for 15 minutes.

 

Enjoy!

 

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