Ingredients:

  • 1 sheet (17 oz / 480g) frozen puff pastry, thawed but chilled
  • 1 tbsp (15ml) olive oil
  • 1/4 tsp (1.5g) fine sea salt
  • 1 lb (450g) zucchini, thinly sliced into rounds
  • 4 oz (113g) soft goat cheese (chèvre), room temperature
  • 1 large (50g) egg, lightly beaten
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) dried herbes de Provence
  • 1/4 cup (10g) grated Parmesan cheese
  • fresh cracked black pepper

Instructions:

  1. Slice the zucchini into uniform rounds about 1/8 inch (3mm) thick.
  2. Toss zucchini slices with a pinch of salt and let them sit for 10 minutes to draw out moisture.
  3. Pat the slices firmly with a paper towel to remove all surface moisture.
  4. Preheat your oven to 400°F (200°C).
  5. Unroll the puff pastry onto a parchment-lined baking sheet.
  6. Lightly score a 1-inch (2.5cm) border around the edge with a knife without cutting all the way through.
  7. Brush the scored border with olive oil and sprinkle with a pinch of salt.
  8. In a small bowl, whisk together the goat cheese, beaten egg, lemon juice, and herbes de Provence until velvety.
  9. Spread the cheese mixture evenly within the scored border of the pastry.
  10. Arrange the zucchini slices in an overlapping concentric circle or a shingle pattern atop the cheese.
  11. Sprinkle with grated Parmesan and fresh cracked black pepper.
  12. Bake for 25–30 minutes until the pastry edges are risen and mahogany-colored, and the zucchini is tender.
  13. Remove from the oven and let the tart rest for 5 minutes to set before slicing.