Zucchini Tart

I love new appetizers for shabbat or holiday lunches. Especially those that reheat perfectly.

This tart highlights the beautiful freshness of the zucchinis and the deep flavors of the garlic confit. And as an extra, it comes together so quickly. I cannot wait for you to try it!

• 1 large zucchini, sliced in 1/8”

• Puff pastry, half of a roll

• 5 garlic confit, mashed

• 1/2 tsp oregano

• 1/2 tsp onion salt

• 1 tsp garlic oil

• 1/2 tsp black pepper

• 1 Egg, beaten

DIRECTIONS:

1. Start by preheating your oven at 375F. Line a baking sheet with parchment paper.

2. Roll our your puff pastry. Overlap your zucchinis in straight rows, leaving about an inch empty all around. Spread garlic confit throughout.

3. Season with oregano, onion salt, black pepper and garlic oil. Brush egg on the exposed puff pastry.

4. Bake for 50-60 min, or until golden.

5. Once cooled, slice using a pizza roller.

Note that my garlic confit was seasoned slightly spicy, therefore if you would like to have that spiciness, use my recipe for Jalapeno garlic confit.

For full video, click here.

Enjoy,

Guila