Cheesy Zucchini Tart with Green Goddess Dressing

August 19, 2015

So sorry it's been a while guys. Life happened.

It really did.

But I have been non stop thinking about getting to my blog to post all these recipes I have!!!

I just have been so busy.

But now....we talk food.

 

Sooooo puffed pastry.

It's been around a while yet I have not been using it to my full advantage!

Let's be honest. No one wants to make puffed pastry from scratch.

It's down right brutal.

But when I really started using it, I was loving it!

It's great for tarts and of course......pizza.

You can spread some jam on it and roll it up and bake it, you can really do anything with it. 

There's really no way to mess it up. 

That's why this is fool-proof.

 

So I decided to go with a veggie tart because I had some zucchini on hand.

And what else to do with zucchini?

 

Well yeah ZOODLES! but not this time. 

This recipe is very simple. Seriously. 

I could have maybe done this with my eyes closed...well maybe not cutting the zucchini thin with a very sharp knife part but you know what I mean.

You just need a creamy base layer and some veggies and cheese. 

 

Boom.

 

Veggie Tart.

Oh and Green Goddess Dressing.

That, my friend, is dreamy.

This is a perfect way to end the summer if you ask me.

Not that I want summer to be over, but I'm ready for pumpkins, pumpkin flavored everything, fall scented candles.....big sweaters.....spiced lattes.......

 

Can you tell I love Fall?

 

Yep. Favorite Season.

 

 

Ingredients:

  • Puffed Pastry (I used 1 and 1/2 sheets) 

  • 4 oz cream cheese

  • 1 tsp garlic powder

  • 2 cloves garlic minced

  • 1 tsp minced dried onion

  • pinch of salt

  • pinch of pepper

  • 2 small zucchini's sliced into thin discs

  • Sharp cheddar cheese

  • 1 medium shallot sliced thin into rings

  • cherry tomatoes

  • 2 Tbs Egg whites (optional)

 

Green Goddess Dressing:

  • 2 garlic cloves

  • 2 ripe avocados

  • 1 c nonfat plain greek yogurt

  • salt and pepper to taste

 

Direction:

  1. First, take out the puffed pastry a half hour before you are ready to use. It must thaw a bit first before unfolding.

  2. When that is ready, lay the puffed pastry on a parchment lined baking sheet. Press together the seams to make sure the puffed pastry stays in tact.

  3. Preheat oven to 425 degrees

  4. Mix together the cream cheese, garlic powder, fresh garlic, dried onion and salt and pepper.

  5. Smear over the unbaked puffed pastry.

  6. Slice up the veggies (zucchini & shallots) into thin uniformed rings. Take your time if you have to, the veggies are the star of this show.

  7. Going width-wise layer on a row of zucchini, then some cheddar cheese, then some shallots and end with another row of zucchini. Repeat until all finished and at the end of your puffed pastry.

  8. Throw on the cherry tomatoes, placing them in any nooks or "ugly" spots.

  9. When done, brush the sides of the puffed pastry with some egg whites, this is completely optional. The puffed pastry will brown regardless but the egg whites add a nice shiny touch after baking.

  10. Bake for about 15-20  minutes. Until edges are golden brown and cheese is melty and tomatoes have bursted a bit.

  11. As the tart is baking, make the goddess dressing. You can totally buy some pre-made or if you want to make mine, simply combine all dressing ingredients in a food processor or blender and blend until smooth. Finite!

  12. When tart is done, let cool for 5 minutes and drizzle over the dressing.

  13. ENJOY!!!!

 

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