This was a delightful internet find! The sun-dried tomato pesto pairs so well with the zucchini and the spice mixture. It’s like summertime in your mouth!
Ingredients:
1 sheet puff pastry
3 tablespoons sun-dried tomato
pesto
4 ounces shredded mozzarella
cheese
1 zucchini or 1/2 green zucchini
and 1/2 yellow zucchini
2 tablespoons olive oil, divided
1 teaspoon Mediterranean spice mix
* (I didn’t have this spice mixture on hand, so I used Italian Seasoning)
Sesame seeds, for garnish
Thyme leaves, for garnish
Salt, to taste
Pepper, to taste
Directions:
1. Preheat the oven to 375 degrees
F.
2. Grease a tart tin with 1
tablespoon of olive oil and line it with the puff pastry. Trim any excess
pastry if needed.
3. Spread the sun-dried tomato
pesto evenly on the bottom of the pastry, making sure to cover the edges too.
4. Sprinkle the shredded
mozzarella cheese on top of the pesto.
5. Thinly slice the zucchini and
arrange the slices on top of the cheese, overlapping them slightly.
6. In a small bowl, mix the
remaining olive oil with the Mediterranean spice mix and brush it over the zucchini.
7. Bake the tart for 20-25
minutes, or until it is golden brown.
8. When ready, sprinkle sesame
seeds over the top and garnish with thyme leaves before serving. Enjoy!
*As mentioned, I didn’t have this spice
mixture on hand, so I used Italian Seasoning.
However, I have looked up a recipe to make this spice mixture – if you
are so inclined. It makes 1/3 cup:
3 tablespoons dried rosemary
2 tablespoons ground cumin
2 tablespoons ground coriander
1 tablespoon dried oregano
2 teaspoons ground cinnamon
1⁄2 teaspoon salt
