|Saturated fat||2.6 g|
|Polyunsaturated fat||6.9 g|
|Monounsaturated fat||3.1 g|
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- Grate zucchini and discard stem. In a large pan, melt butter. Sauté the garlic until translucent, about one minute. Add the zucchini and sauté until tender, about 10 minutes. Remove from heat and set aside.
- Preheat oven to 375°F. Line a baking sheet with parchment paper. Lay the puff pastry on the sheet. Spread zucchini butter over the puff pastry, leaving a two-inch border. Fold the border over to make a crust. Bake pastry until golden brown, about 25 minutes. Remove from oven.
- Slice tomatoes and arrange over tart. Top with black ground pepper and dollops of burrata, if using. Serve warm or room temperature.
- Handy Hint: To get a golden brown crust, reserve some of the melted butter and brush the edges of the tart before it goes in the oven.