Zucchini Tart With Cream Cheese, Mozzarella, and Thyme

• จำนวนที่เสิร์ฟ: 1 serving
• เวลารวม: 1 hour 25 minutes

ส่วนผสม

1 1/4 pounds zucchini (570g; about 2 medium zucchini), cut into 1/8-inch-thick rounds

1 1/4 teaspoons Diamond Crystal kosher salt, plus more to taste as needed; for table salt, use half as much by volume

All-purpose flour, for dusting

2 sheets frozen puff pastry from one 14-ounce box, thawed until pliable but cool

4 ounces (113g) full-fat cream cheese, softened

1 tablespoon (15g) Dijon mustard

1 1/2 teaspoons chopped fresh thyme leaves, plus additional leaves for garnish

1 medium garlic clove (5g), minced (optional)

4 ounces shredded low-moisture mozzarella (113g; about 1 cup)

1 tablespoon (15ml) extra-virgin olive oil

Freshly ground black pepper

Finely grated zest of 1 lemon

วิธีทำ

Adjust oven rack to middle position and preheat oven to 400°F (204°C). Line a rimmed baking sheet with a double layer of paper towels or a clean kitchen towel. In a colander set over a large bowl, toss the zucchini with salt. Let drain for 30 minutes.

Press zucchini firmly with a rubber spatula to squeeze out moisture. Transfer zucchini to prepared baking sheet and spread evenly over towels; discard accumulated liquid and wipe out bowl. Use additional paper towels or a second clean kitchen towel to blot zucchini, ridding them of as much excess moisture as possible. Return zucchini to now empty bowl and set aside. Discard paper towels used to line rimmed baking sheet; line now empty baking sheet with parchment.

On a lightly floured surface, place one sheet of puff pastry directly on top of the other. Using a rolling pin, roll pastry into a 11- by 15-inch rectangle. Transfer pastry to prepared baking sheet. Poke pastry all over with a fork. Cover the pastry with a sheet of parchment and place another rimmed baking sheet on top. Bake until pastry is pale and firm to the touch, about 15 minutes. Remove from oven and remove the top baking sheet and parchment. Increase oven temperature to 445°F (230°C).

In a medium bowl, combine cream cheese, Dijon mustard, thyme, and garlic (if using) and stir together until well combined. Using an offset spatula, spread cream cheese mixture in an even layer over puff pastry, leaving a 1/2-inch border on all sides. Sprinkle evenly with mozzarella.

Add olive oil to bowl with reserved zucchini and toss to coat. Shingle zucchini in even rows over the mozzarella and season with freshly ground black pepper.

Bake tart until zucchini is tender and puff pastry is crisp and deeply browned at the edges, about 20 minutes.

Garnish tart with thyme leaves and lemon zest. Season with salt to taste. Cut into portions and serve immediately.