Zucchini + Gorgonzola Tart

We're back on the CSA schedule which is kind of refreshing since we have automatic vegetables to base each meal around. As we get further into the summer I know zucchini is going to become a frequent ingredient and I'm hoping to come up with creative ways to use it. Although it's certainly not healthy fried zucchini is one of my favorite things to eat and I told Dave that it's one thing that needs to be incorporated into something this summer. I had this tart saved to Pinterest and it seemed easy enough to put together on a week night.

Overall, we enjoyed it. I know these things don't heat up as well the next day at work but I still try anyway. For the zucchini I used a mandoline which always terrifies me, but it's the best way to get very even slices. The gorgonzola was nice here, but the honey really tied everything together. 

We picked up:
-Mixed Greens
-3 types of Cucumbers

Recipe from Donna Hay.

-2 sheets puff pastry, thawed
-3.5 ounces gorgonzola, crumbled
-2 small zucchini, thinly sliced
-1 egg, lightly beaten
-1/4 cup sage leaves
-1/4 cup walnuts, chopped
-Honey, for drizzling

Preheat the oven to 400 degrees. Unfold each puff pastry sheet and lightly prick the pastry with a fork and then use a knife to gently score a border around each square.Top with the gorgonzola and zucchini. Season with salt and pepper and drizzle with olive oil. Brush the edges with egg and then bake on two baking sheets for 18 minutes.

Place the sage and a small amount of olive oil in a bowl and after 18 minutes remove the tarts from the oven and divide the sage between the tarts. Broil for 3-4 minutes (make sure to keep an eye on the tarts during this time you can tell from the photo that some of my edges got too crispy).

Sprinkle with walnuts, drizzle with honey, and enjoy.


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