Zucchini, gorgonzola and pine nut tart
Always choose the smallest zucchini to get the best flavour and texture and cook them within a couple of days of purchase.
- 2 sheets puff pastry
- 1 egg, beaten
- ¼ cup grated parmesan
- 500g zucchini, sliced in 1cm discs
- 150g gorgonzola
- 100g pine nuts, toasted
- 3 sprigs marjoram leaves
- roasted tomato salad, to serve
1 Preheat oven to 200°C. Cut 4cm strips from one sheet of pastry, then cut a large disc out of the other sheet. Use these to line a 22cm greased tart shell, then brush the pastry with egg.
2 Sprinkle the base pastry with grated parmesan, then top with overlapping rings of zucchini. Crumble the gorgonzola over the top then bake for 25 minutes.
3 Top with pine nuts and marjoram leaves, then serve with roasted tomato salad.