Ingredients
Scale
1 all-butter frozen puff pastry, thawed
All-purpose flour, for rolling the puff pastry
8 oz. cream cheese, room temperature
4 T. grated parmesan cheese, divided
2 T. fresh chives, chopped
3 T. fresh dill, chopped
1/4 c. fresh basil, chopped and divided
2 medium zucchini
1 large egg
1 T. milk
Sea salt and black pepper, to taste
Instructions
- Preheat the oven to 400° F and line a large, rimmed baking sheet with a piece of parchment paper.
- Lightly flour your work surface and roll out the thawed puff pastry into a 10 by 14-inch rectangle. Transfer the rolled-out pastry to the prepared baking sheet.
- Using a knife, score a one-half inch border around the edges of the pastry and prick holes all over the inside of the border with a fork.
- Place the puff pastry into the oven and bake until lightly browned and firm to the touch, approximately 15 minutes. Remove from the oven and allow to cool for 5 minutes.
- In the meantime, in a medium bowl, combine the cream cheese, 2 tablespoons of grated parmesan, chives, dill, and 2 tablespoons of basil. Season generously with salt and pepper to taste and mix well.
- Slice the zucchini into very thin strips using a mandoline or a vegetable peeler.
- Evenly spread the cream cheese inside the border of the puff pastry and layer the zucchini slices on top. Sprinkle on the remaining parmesan cheese.
- In a small bowl, whisk the egg with the tablespoon of milk until frothy. Brush the egg mixture all over the border of the puff pastry tart.
- Place the puff pastry in the oven and bake until the edges are deeply golden-brown and the zucchini is tender, approximately 20-25 minutes.
- Top with the remaining basil and allow to cool before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
