Name: Zucchini & goat's cheese tart
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 1
Ingredients: 1 sheet frozen butter puff pastry, thawed; 20g butter; 2 cloves garlic, thinly sliced into rounds; 60.00 ml fresh oregano leaves; 2 zucchini, peeled into ribbons (using a vegetable peeler); 150g goat's cheese, crumbled; 20.00 ml toasted pine nuts

Zucchini & goat's cheese tart

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Prep Time:
5 minutes

Cook Time:
12 minutes

Total Time:
17 minutes

Ingredients:

1 sheet frozen butter puff pastry, thawed
20g butter
2 cloves garlic, thinly sliced into rounds
60.00 ml fresh oregano leaves
2 zucchini, peeled into ribbons (using a vegetable peeler)
150g goat's cheese, crumbled
20.00 ml toasted pine nuts

Instructions:

- Preheat the oven to 220°C. - Cut the sheet of pastry in half to make 2 rectangles. - Place each piece of pastry on a baking tray. - Using a sharp knife, create a 2 1/2 cm border around each sheet of pastry without cutting through it.
Bake the pastry until it turns a lovely golden brown and puffs up, about 10 minutes.
In a skillet, melt butter over medium-high heat. Sauté garlic and oregano for 1 minute, stirring constantly. Add zucchini and cook for another minute. Season with salt and pepper to taste.
After baking, gently indent the center of each pastry rectangle using a spoon. Sprinkle goat's cheese, add cooked zucchini mixture and pine nuts on top. Serve warm with a side of mixed leaf salad.

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