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Zucchini, Tomato & Gorgonzola Puff Pastry Tarts

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Level: Easy

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Description

Procrastination led me to this easy puff pastry tart that is bursting with the flavors of summer.

Ingredients

  • 1 whole Sheet Frozen Puff Pastry, Defrosted
  • 3 slices (1/2-inch) Zucchini, Cut Lengthwise From One Medium Zucchini
  • 1-½ teaspoon Kosher Salt, Divided
  • 18 whole Grape Or Cherry Tomatoes Cut In Half
  • ¼ cups Gorgonzola Cheese
  • ½ teaspoons Kosher Salt
  • ½ teaspoons Freshly Ground Black Pepper
  • 3 whole Large Mint Leaves, Thinly Sliced

Preparation

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 1 teaspoon 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 1/2 teaspoon each 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.

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