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Herbed Cheese and Zucchini Tart

This recipe makes two tarts, can be assembled ahead of time, stored in the refrigerator, then popped in the oven when you’re ready to bake. Any leftovers are delicious served on the side with your favourite soup. Simply reheat in the oven on a rack to ensure the bottom crisps up.

We love an appetizer with a big flavour impact that uses just a few ingredients.

  1. 1 recipe Easy Puff Pastry (see page 54)
  2. 1 package (5 oz/150 g) Boursin Garlic and Fine Herbs cheese
  3. 1 medium zucchini (about 10 oz/300 g), thinly sliced into rounds
  4. 2 tsp (10 mL) extra virgin olive oil
  5. Pinch each of salt and black pepper
  6. 1 large egg, lightly beaten
  1. Preheat oven to 375°F (190°C). On a large piece of parchment paper, sprinkle a little flour. Using a lightly floured rolling pin, roll out one piece of the pastry to make a 10- by 8-inch (25 by 20 cm) rectangle; leaving on parchment, transfer to a baking sheet. Using the tip of a knife, score a 1/2inch (1 cm) border around the edge. Brush edges with egg wash.
  2. Spread half of the cheese evenly over the pastry, within the border. Lay half of the zucchini slices on top, so they are slightly overlapping each other. Brush zucchini with 1 tsp (5 mL) oil; sprinkle with a little salt and pepper. Repeat with remaining pastry and toppings.
  3. Bake for 45 to 50 minutes, until pastry is golden brown. Let cool 5 minutes before cutting into pieces.
  4. Serves 12
  1. Make ahead: Can be prepared 2 hours ahead; brush with egg wash just before baking. Store in refrigerator until ready to bake.
  2. Tip: No time to make pastry from scratch? You can also use a store-bought 1 lb (450 to 500 g) package of puff pastry.
The Best of Bridge

This recipe is available in the book Best of Bridge Everyday Celebrations.

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