Zucchini Rose Tartlet
about 6 oz
about 6 oz
sheet of puff pastry
.5fresh thyme leaves
for salting the zucchini
for rolling dough
Salt and pepper
Preheat oven to 375 degrees.
Spray the muffin tins with oil and set aside.
Slice both the zucchini & yellow squash with a mandolin.
Cut all the squash circles in half, lay them flat on parchment paper and sprinkle them with the tablespoon of salt. Set aside for about 10 minutes.
Grate the lemon and garlic, set aside.
Thinly slice the spring onion, set aside
On a floured surface, roll out the dough about 2 or 3 times.
Evenly sprinkle salt, pepper, spring onion, lemon zest, and garlic on the dough.
Place parchment paper on top and continue to roll the dough to about 9” x 12” and about 1/8” thick.
Slice the dough into 1.5” x 6” sections.
Use paper towels to wipe moisture from the squash.
Take one of the dough slices and place it horizontally in front of you.
You will be working left to right. Place one of the squash slices as close to the left-hand edge as possible.
The bottom edge of the squash should be centered horizontally on the pastry strip.
Overlap the next slice about a quarter in, making sure to alternate between the two colored squash.
Repeat until you reach the end of the pastry strip.
Gently fold over the pastry strip to cover the bottom half of the squash.
Pinch the two edges to seal in the squash.
Gently roll the pastry to form a spiral and place in the mini muffin tin.
Continue until all the pieces are done.
Bake for 20 to 30 minutes, checking occasionally to make sure the tops of the zucchini are not browning too quickly. If they are, just cover with small pieces of aluminum foil.
Once cooked, remove from oven and allow to cool briefly in the tins before removing.
Best when served still warm.