Receta Zucchini, Tomato & Gorgonzola Puff Pastry Tart Recipe
Sometimes it pays to procrastinate. My parents, however, would probably disagree with that statement. It was them, after all, that had to drive me to the library at the eleventh hour when I told them that my grade five teacher assigned us a 10-page project on waterfowl, to be written, illustrated and turned in the next day. Through clenched teeth, my parents asked me exactly how long I had known about the project. Two weeks. I have to hand it to them – they did not threaten to drag me behind the car by my ankles or ground me for weeks. Rather, they calmly waited while I checked out the library books and sat me down at the dining room table, correcting spelling and grammatical errors as I worked furiously to complete the project. I would like to think I will be just as restrained when that situation, inevitably, is presented to me by my children. Plenty of deep, calming breaths will be in order.
This day, though, procrastination worked in my favor. For two hours, I had been telling myself that I had to prepare lunch for myself (lunch that would, ultimately, become a blog post). The meal, using some leftover Lemon & Almond Basil Pesto, was already planned in my head, but that’s all it was – a figment of my imagination. Amongst all of the morning’s activities – playing with the kids, laundry, preparing for a business meeting, and getting the kids ready for daycare – the meal just became one more item on my to-do list. With an hour and a half to spare before leaving for the business meeting, I opened the fridge to begin making lunch, only to discover that the main ingredient was nowhere to be found. Well, more accurately, I forgot to pick it up at the store. Why is it that I think I can remember a grocery list of 10 items when, most of the time, I can not remember why I walked into a particular room?
After muttering several choice words under my breath, I began rummaging around in the fridge. Grape tomatoes, Gorgonzola cheese, and a sheet of puff pastry. I jogged out to the garden and plucked the season’s first zucchini that I discovered just that morning and a few mint leaves. Half an hour later, six golden brown puff pastry tarts slid out of the oven. As I cut into one with the side of my fork, the puff pastry flaked aside and gave way to the tender zucchini and roasted tomatoes. When the herbal taste of mint hit my tongue, followed by the sweet vegetables, I closed my eyes and relished the taste of summer. Procrastination can be a very good thing, but don’t tell my kids that.
Preheat oven to 400 degrees F.
From one medium zucchini, cut (lengthwise) three 1/2-inch pieces. Cut each piece in half. Sprinkle both sides of the zucchini with salt, lay on a piece of paper towel, and press a second paper towel on top. Let sit for 15 minutes, during which time some of the moisture will be leached from the zucchini pieces.
The puff pastry sheets are typically folded into thirds. Unfold one sheet of defrosted puff pastry and cut along the fold lines to form 3 long, skinny strips of pastry. Cut each strip in half crosswise to form a total of 6 rectangles. Spray a large baking sheet with cooking spray and place the rectangles on the sheet. Pinch the edges of each one to make the edges higher than the center of the pastry.
Lay one piece of zucchini on top of each piece of puff pastry. Cut 18 grape tomatoes in half lengthwise and arrange six halves on top of each zucchini piece.
Bake for approximately 13-15 minutes, or until the puff pastry is just starting to brown. Remove from the oven and sprinkle 2 teaspoons Gorgonzola cheese and a pinch of kosher salt and freshly ground black pepper over each tart. Return to the oven and bake for additional 5 minutes, or until the puff pastry is golden brown and the cheese is melted. Thinly slice 3 large mint leaves and sprinkle over the tarts. Serve immediately.
- Other savory puff pastry tarts:
- Cookin’ Canuck’s Asparagus, Tomato & Feta Cheese Puff Pastry Tart
- The Perfect Pantry’s Grilled Vegetable & Goat Cheese Puff Pastry Tart
- Closet Cooking’s Mushroom & Caramelized Onion Tart
- Rasa Malaysia’s Portuguese Egg Tarts
- Baking Bites’ Parmesan Tomato Tart
- In Good Taste’s Asparagus Tart with Prosciutto & Parmesan
- Zucchini, Tomato & Gorgonzola Puff Pastry Tarts
- 3 1/2-inch thick slices zucchini, from one medium zucchini
- 1 teaspoon kosher salt
- 1 sheet frozen puff pastry, defrosted
- 18 grape or cherry tomatoes, cut in half
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup Gorgonzola cheese
- 3 large mint leaves, thinly sliced
Preheat the oven to 400 degrees F.
Puff pastry sheets are typically folded into thirds. Unfold one sheet of defrosted puff pastry and cut along the fold lines to form 3 long, skinny strips of pastry. Cut each strip in half crosswise to form a total of 6 rectangles. Spray a large baking sheet with cooking spray and place the rectangles on the sheet. Pinch the edges of each one to make the edges higher than the center of the pastry.
Cut each zucchini piece in half crosswise. Sprinkle both sides of the zucchini with salt, lay on a piece of paper towel, and press a second paper towel on top. Let sit for 15 minutes, during which time some of the moisture will be leached from the zucchini pieces.
Lay one piece of zucchini on top of each piece of puff pastry. Arrange six tomato halves on top of each zucchini piece.
Bake for approximately 13-15 minutes, or until the puff pastry is just starting to brown. Remove from the oven and sprinkle 2 teaspoons Gorgonzola cheese and a pinch of kosher salt and freshly ground black pepper over each tart. Return to the oven and bake for additional 5 minutes, or until the puff pastry is golden brown and the cheese is melted. Sprinkle sliced mint evenly over the tarts. Serve immediately.
Makes 6 appetizer or light lunch (with a salad) servings.
vegetarian