That said, the fillings are versatile. You guys won’t believe how easy it is to make this Zucchini Tomato Tart with Pepperidge Farm® Puff Pastry Sheets. Fit it into the tart pan or pie plate. Using a sharp knife score a line around the rim, about a 1/2 inch in from the edge. In this case i had a couple of vegetables and needed something quick for dinner. I think that frozen puff pastry is an essential thing to have. Add the zucchini slices, crimp and fold the edges. Brush sides of puff pastry with an egg wash (1 egg mixed with 2 tbsp milk or water) and sprinkle entire tart with black pepper, a bit of sea salt, more parmesan cheese, and drizzle the zucchini slices with a bit of olive oil. Toss the strips of zucchini with the olive oil. Finally, zucchini is super nutritious – I have written more on that in a previous post. You can use it for so many dishes, savory or sweet. That’s why this Zucchini and Ricotta Tart recipe works so well. This tart also has only one layer of puff pastry, which can be high in calories and fat. Step 5. Bake in a preheated oven for 30-40 minutes frozen puff pastry, kosher salt, yellow squash, medium zucchini and 5 more Potato, Zucchini & Dill Savory Tart 17 Apart garlic, extra-virgin olive oil, pecorino cheese, cracked pepper and 7 more While that was surprising, it was a fantastic way to stretch my cooking skills in writing this recipe. As I was researching recipes, I didn’t find many that I liked that used both puff pastry with zucchini and ricotta. Lay out the pastry onto a baking sheet. Trim off the overhanging pieces of pastry with scissors. If your zucchini are big, and the centers seem watery and spongy, trim that part out (you can freeze it and put it in a soup later). but it’s a breeze to whip up. It uses frozen puff pastry as the vehicle to eat with fresh in-season zucchini and cheese. Using only one (rather than two – one for the top) reduces the calories load and makes the tart a little lighter. Cut the zucchini lengthwise into eighths. On a lightly floured surface, roll the puff pastry into an 11-inch square. I know it looks so fancy (told ya!) So I decided on this tart which is filled with seasonal zucchini, grape tomatoes and topped with basil, feta cheese and my favorite balsamic glaze!