Zucchini and Tomato Tart with Creamy Whipped Goat Cheese
Course dinner, lunch, Main Course
Keyword puff pastry, tomato tart, whipped goat cheese, zucchini and tomato tart, Zucchini and Tomato Tart with Creamy Whipped Goat Cheese
Servings 4
Ingredients
4ozGoat cheese
1tbspOlive oil(Plus extra for brushing)
1tbsp Lemon juice
2tbspHeavy cream
1/4tspSalt
1/4tspBlack pepper(Freshly ground)
1sheetPuff pastry
2-3Medium sized tomatoes(I used green, but you can use whatever color you'd like)
1Large zucchini(Peeled into strips - you'll want a bit of skin showing on either side of each strip)
1Egg
1tbspWater
Instructions
Preheat oven to 400° Fahrenheit.
Unfold one sheet of puff pastry. Roll it out a little bit so that it's a rough rectangular shape (mine was about 9 x 12 inches) and poke a few rows into the center with a fork.
Add goat cheese, olive oil, lemon juice, heavy cream, salt and pepper to food processor and blitz until smooth.
Spread whipped goat cheese onto puff pastry, leaving a 1/2 inch border of dough. Then place tomato slices on top, leaving a bit of space between them for zucchini spirals. Now roll the zucchini strips into tight spirals. Cut in half and place cut side down into the whipped goat cheese until it’s all covered.
Brush the tomatoes and zucchini spirals with a little bit of olive oil.
Beat the egg and water with a fork and then brush onto the exposed dough.
Bake for 40-45 minutes or until cooked through and golden brown.