Thin zucchini and burrata tart
Isn’t this little thin zucchini and burrata tart just the thing?
As you may know, I’m half French, half Greek. And I live in Paris. I love cooking vegetables, and I’ll be sharing my recipes in English here ! Please excuse my english, it is not my first language !
Anyway, I’m always so happy when the zucchini season starts again each year ! As soon as I see the first ones appear, you can be sure that there’s always some in my fridge.
It’s the perfect warm-weather vegetable for me!
In fact, one of my favorite ways to eat zucchini is to cook them whole. I love steaming them whole (for about twenty minutes). Then open them in 2. Drizzle with olive oil. Drizzle with lemon juice. Sprinkle with salt flakes. Et voilà! I love it! I often eat them with feta or eggs. Am I sounding crazy here?
That said, this recipe of Thin zucchini and burrata tart although very simple, is a little more elaborate.
Are thin tarts known where you live ? Here we call them “tarte fine”. It usually is made of a pastry dough layer, a spreadable and vegetables on top.
This one has a base of ricotta, garlic and basil. I spread it on store-bought puff pastry. Then very thin slices of zucchini. And once cooked, I added a big burrata ball on top. A little balsamic vinegar, olive oil and basil. And that was it. Quick and easy. Efficient. And above all, delicious!
And if you like savory tarts, check this Spinach and ricotta pastry wreath !
Thin zucchini and burrata tart
Ingredients
- 120 g ricotta cheese
- 1 clove garlic
- 1 handful fresh basil + a few extra leaves
- salt and pepper
- 2 zucchinis
- 1 roll puff pastry
- olive oil
- 1 burrata cheese
- balsamic vinegar
Instructions
- Chop garlic and basil and mix with burrata. Season with salt and pepper.
- Preheat oven to 190°C.
- Using a mandolin, slice zucchini into thin strips.
- Roll out the puff pastry on a baking sheet and spread the ricotta on top.
- Arrange the zucchini slices and drizzle with olive oil.
- Bake for 25min.
- Remove from the oven, place the burrata ball in the center and add a little balsamic vinegar, fleur de sel and the remaining basil leaves.
- Serve warm or cold.
