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Zucchini Tart with Cream Cheese, Mozzarella, and Thyme Recipe
Ingredients (12)
- 1 1/4 pounds (570g) zucchini (about 2 medium zucchini), cut into 1/8-inch-thick rounds
- 1 1/4 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume
- All-purpose flour, for dusting
- 2 sheets frozen puff pastry (1 full box), thawed until pliable but cool
- 4 ounces (115g) full-fat cream cheese, softened
- 1 tablespoon (15g) Dijon mustard
- 1 1/2 teaspoons chopped fresh thyme leaves, plus additional leaves for garnish
- 1 medium garlic clove, minced (optional)
- 4 ounces (115g) shredded low-moisture mozzarella (about 1 cup)
- 1 tablespoon (15ml) extra-virgin olive oil
- Freshly ground black pepper
- Finely grated zest of 1 lemon
Ingredient Facts and Health Benefits
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Directions
Learn how to make this recipe at Serious Eats