Five-ingredient zucchini and cheese tart with honey and pistachio
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.
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
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.
Step 2
Prick the base with a fork and spread with Boursin cheese. Top with zucchini and drizzle with oil.
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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