Zucchini Butter Vegetable Tart

Serving Size
1 slice
Servings
8
Prep Time
5 min
Cook Time
35 min
Zucchini Butter Vegetable Tart

Nutrition Information

Calories 201.7
Fat 13.4 g
Saturated fat 2.6 g
Polyunsaturated fat 6.9 g
Monounsaturated fat 3.1 g
Cholesterol 3.9 mg
Sodium 83.2 mg
Carbs 18.1 g
Fiber 1.6 g
Protein 3 g
Health Benefit
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Directions
  1. 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.
  2. 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.
  3. Slice tomatoes and arrange over tart. Top with black ground pepper and dollops of burrata, if using. Serve warm or room temperature.
  4. 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.
Nina Lincoff