Autumn is my favorite season. I can’t wait for the leaves to fall and turn crisp, for everything in Trader Joe’s to be pumpkin flavored, and for it to be acceptable to make heartier, more buttery food. But, before I can dive into autumn, I must part ways with summer. Summer, though not my favorite season food-wise (or weather-wise if I’m being honest), is overflowing with fresh produce. If you live somewhere like California where there isn’t much of a season change, you maintain most of your produce quality year-round. But here in New York, there’s a relatively large disparity between what’s seasonal in the summer and autumn months. So, until Labor Day, I will be making recipes highlighting seasonal summer foods, as a sort of going away party for the season.
As a food blogger I really enjoy looking at other people’s food blogs and Instagrams to see what recipes they’re trying, and often, creating. A few months ago, I came across a food blogger (hautesucreblog.wordpress.com) whose food I’ve been itching to try. After a minute on her site, I found the perfect recipe for my going-out-of-season theme: a zucchini tart. Below is the original recipe, which actually uses feta instead of goat cheese.
Original Recipe: http://hautesucreblog.wordpress.com/2014/07/24/summer-zucchini-tart/
1 sheet puff pastry, thawed
1 large, or 1 1/2 medium zucchini, sliced very thinly using a mandolin (don’t try this with a knife!)
6 oz. crumbled goat cheese
Olive oil, for drizzling
Herbs de Provence (I used Sunny Paris Seasoning from Penzy’s)
3 sprigs rosemary
Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
Unfold the puff pastry on the baking sheet. Top with some goat cheese and a little bit of olive oil. Put a layer of zucchini on top, leaving a border of the pastry untouched as the crust. Hit with some salt, pepper, and herbs de provence, then repeat steps.
Lay rosemary sprigs across the top. Bake for 25 minutes or until pastry is puffy and golden brown.