Upside Down Zucchini Stracciatella Tart | Diane Morrisey
Upside Down Zucchini Stracciatella Tart
15 mins prepServes 4
This easy zucchini tart, made with puff pastry and topped with stracciatella, is perfect for an Easter brunch buffet. It's simple to prepare yet visually impressive, making it a great addition to any meal.
1: Preheat oven to 400F and thaw out one sheet of puff pastry.
2: Slice up one zucchini.
3: In a pie plate, combine 3 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, and 1 tablespoon of honey and mix well.
4: Sprinkle with 1/4 cup of pine nuts.
5: Shingle the sliced zucchini over the top in a round pattern, overlapping slightly, and season with salt and pepper.
6: Lay the sheet of pastry over the top and fold the edges inside the plate.
7: Press down so it snugly touches the zucchini and poke holes with a fork.
8: Place in oven and bake until golden brown, about 25 minutes.
9: Remove from oven and let sit for 10 minutes.
10: Place a plate on top of the pie plate and invert the plate so that the zucchini is on top.
11: You can break open a ball of burrata on top or spoon some stracciatella on top.
12: Drizzle with olive oil and season with black pepper.
