Thin zucchini tart {Several flavors for even more pleasure!}

Zucchini pie is definitely my savory favorite this summer. I’ve already made several, in different versions, and I’m not about to get tired of them.

The first pie I made was with tapenade and parmesan. Then came the one with fresh goat’s cheese (which I didn’t have time to take a picture of), and now, this one which is in Saint-Nectaire. Three very different versions, which all have in common that they are quick to prepare and delicious.

I know many of you don’t know what to do with your zucchini. These pies should make you happy.

Thin zucchini tart:

1 puff pastry (a good one!)
3 small zucchini (green or yellow)
salt pepper
olive oil

Start by cutting the zucchini into thin slices. The best is to use the mandolin (being careful not to hurt yourself!)

Preheat the oven to 210°C.

Unroll the dough on a plate.
Then arrange the filling.

With tapenade:

3 tbsp black or green tapenade
Parmesan cheese
basil

Cover the dough with tapenade.

Arrange the zucchini slices on top.
Season.

Grate the parmesan over the zucchini.
Drizzle with olive oil.

Bake for about 20/25 minutes.
Sprinkle with basil.

With fresh goat cheese:

1 jar of fresh goat cheese
mint

Cover the dough with goat cheese.
Sprinkle with mint.
Season.

Arrange the zucchini slices on top.
Season.

Drizzle with olive oil.

Bake for about 20/25 minutes.

With cheese:

100 g of Saint Nectaire (or Reblochon…)

Cut the cheese into very thin slices and arrange them on the dough.

Arrange the zucchini slices on top.

Season and drizzle with olive oil.

Bake for about 20/25 minutes.
Sprinkle with basil.

Taste pies hot, warm or cold.

To finish: one could quite imagine other perfumes. I like ricotta, and also pesto, and why not Roquefort…


Be careful, these pies are devoured without hunger! We also ate the one with tapenade for two.
Those with cheese are a little richer, but you will need a salad on the side, and maybe a slice of dry ham.

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