- 2 sheets puff pastry, thawed
- 1/4 cup pesto
- 1 medium green zucchini
- 1 medium yellow zucchini
- salt and pepper to taste
- 2 Tbsp Evo oil
- few zucchini flowers (optional, if you can find them)
- 3–4 basil leaves
- 2 Tbsp Parmigiano
- Wash and dry the zucchini, cut the ends off, then slice thinly into rounds.
- Place in a bowl and dress with Evo oil, salt and pepper.
- Carefully unfold the puff pastry sheets on 2 small baking sheets lined with parchment paper.
- Preheat the oven to 375°F (190°C) with a rack in the center position.
- With a sharp knife, score the pastry about ¼ inch from the edges to create a border (be careful not to cut all the way through).
- Spread the pesto evenly on the crust inside the border.
- Arrange the zucchini slices on the crust overlapping a bit, creating a pattern of your liking (I did them in color variation), the zucchini flowers (if using), the basil leaves.
- Sprinkle the Parmigiano on top.
- Bake the tarts side by side (if you can fit them, or bake one at a time) for 20-25 minutes, or until the crust is puffed up and golden brown.
- Cool on wire rack for 5 minutes before cutting into squares.
- Serve warm or at room temperature.
To thaw puff pastry, remove it from the package and leave it in the refrigerator overnight or on your work surface for about 30 minutes. After the puff pastry has thawed, you’ll be able to easily unfold it (don’t try to unfold them when they’re frozen or they’ll tear).
- Serving Size: 6-8 servings