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Five-ingredient zucchini and cheese tart with honey and pistachio

Jessica Brook
Jessica Brook

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This zucchini tart is easy and cheesy.
This zucchini tart is easy and cheesy.James Moffatt

Easy and impressive – win-win. If you’re using pre-cut square puff pastry sheets, make a large rectangle by placing two sheets together, overlapping 5cm, and use a rolling pin to press them together, trimming the edges.

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Ingredients

  • 375g frozen puff pastry, thawed

  • 240g Boursin cheese, softened

  • 2 large zucchini, sliced into thin rounds

  • 1 tsp olive oil

  • 2-3 tbsp honey

  • 2 tbsp finely chopped pistachios

  • cracked black pepper

Method

  1. Step 1

    Preheat the oven to 180C fan-forced (200C conventional). Place the pastry on a large baking tray and, using a small knife, score a border 2cm in from the edge.

  2. Step 2

    Prick the base with a fork and spread with Boursin cheese. Top with zucchini and drizzle with oil.

  3. Step 3

    Bake for 20-25 minutes or until golden and crisp. Drizzle with honey, add a sprinkle of pistachios and black pepper, and serve.

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Jessica BrookJessica Brook is a recipe writer.

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Original URL: https://www.theage.com.au/goodfood/recipes/fiveingredient-zucchini-and-cheese-tart-with-honey-and-pistachio-20230217-h29x23.html