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Savory Puff Pastry Tart with Zucchini
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Gurkerl Küche
Dieser schnelle und köstliche salzige Kuchen aus Blätterteig mit Zucchini, Mozzarella und Paradeiser-Passata ist in kürzester Zeit fertig und macht garantiert Eindruck – ob als leichtes Abendessen oder als Häppchen für liebe Gäste. Der knusprige Rand, der cremige Käse und die zart gegarten Zucchini-Scheiben harmonieren wunderbar miteinander. Mit ein bisschen Olivenöl, Knoblauch und Oregano entfaltet dieses einfache Rezept ein herrlich mediterranes Aroma. Probier es aus – du wirst begeistert sein!
Ingredients
Preparation method
Preheat the oven to 200 °C and prepare a baking sheet. Mix the tomato passata with the dried oregano, pressed garlic clove, and a pinch of salt. Slice the zucchini thinly using a knife or a mandoline.
Unroll the puff pastry sheet along with the baking paper and spread the prepared passata evenly over the surface, leaving a border of about 1 cm. Remove the mozzarella from the water, squeeze it gently, and tear it into small pieces. Distribute the mozzarella pieces evenly over the dough. Then top the tart with the zucchini slices, slightly overlapping them.
Drizzle the zucchini with olive oil and brush it completely over the slices using a pastry brush. Season everything with salt and pepper. Whisk the egg in a small bowl and brush the edges of the tart with it.
Chef's tip
To prevent the zucchini from releasing too much water while baking, you can briefly pat the slices dry with paper towels beforehand.
The tart also tastes delicious cold – perfect for on the go or as finger food for parties.
80 min
Quick
