White truffle-flavored zucchini tart
Serves: 6Cookingtime: 40minutes
I love making this zucchini and burrata tart – it’s great for cocktail hour or as a main dish. It’s quick to prepare and full of flavours and everyone loves it each time, both kids and adults.
You’ll need:
● 1 sheet puff pastry (rectangle or square), preferably all butter
● 3oz/80g basil pesto
● 3 to 4 zucchini and/or yellow squash
● 1 egg yolk, beaten
● 1 handful pine nuts
● 1 ball burrata cheese (about 8oz/250g)
● 1 handful arugula (rocket)
● A few leaves of fresh basil
Finely grated zest of 1 organic lemon
● 3½oz/100g shaved Parmesan
● 1 white truffle or a drizzle of white truffle oil
● Kosher salt
● Freshly ground pepper
Method:
1. Preheat the oven to 350F/180C/GAS Mark 4 and line a baking sheet with parchment paper.
2. Place the puff pastry on the baking sheet and spread with a thin layer of pesto, leaving a narrow border around the edges.
3. Using a vegetable peeler, make long, thin ribbons of zucchini and/or yellow squash and arrange over the pesto.
4. Brush the edges of the pastry with the egg yolk and sprinkle the tart with kosher salt and pepper. 5. Bake for 20 minutes, until the crust is golden.
6. Meanwhile, place a dry skillet over medium heat, add the pine nuts, and toast lightly. Remove from the pan. 7. Remove the tart from the oven, cut the burrata into pieces, and scatter over the top.
8. Distribute the pine nuts, arugula, basil leaves, lemon zest, and Parmesan evenly over the tart.
9. Finish with a few shavings of white truffle or a drizzle of white truffle oil and then serve.