Lately I've been experimenting with puff pastry. I only just realized that it's a wonderful pantry staple. I guess I mean freezer staple. Mouth watering last minute hor d'oeurves, tasty dessert pastries, and savory tarts. Tonight I propose that we use it for a vegetarian dinner tart. The earthy subtleness of mushroom melds perfectly with the slightly sweet juicy zucchini. Throw in the pungent melted taleggio-a semi-soft Italian cow's milk cheese-and the crisp, flaky pastry and you are in for one divine dinner. This dish would also make an excellent appetizer cut into bite size slices. To add the recipe to your recipe box,
2 Tbs. olive oil
1 lb. zucchini, cut into 1/4-inch rounds (about 3 cups)
10 oz. wild mushrooms, sliced (about 2 1/2 cups)
2 cloves garlic, minced (about 2 tsp.)
1 tsp. chopped fresh thyme
2 Tbs. Madeira wine
1 sheet frozen puff pastry, thawed (1/2 17.3-oz. pkg.)
3 oz. Taleggio cheese, thinly sliced (about 1/2 cup)
- Preheat oven to 350F. Line baking sheet with parchment paper.
- Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add half of zucchini and sauté 5 to 7 minutes, or until browned on both sides. Transfer to paper-towel-lined plate to drain. Repeat with remaining zucchini. Sprinkle with salt and pepper.
- Add remaining olive oil to skillet. Sauté mushrooms 7 to 10 minutes, or until browned and liquid has evaporated.
- Stir in garlic and thyme, and cook 1 minute. Add Madeira, and sauté 1 minute more, or until liquid has evaporated. Remove from heat.
- Place puff pastry on prepared baking sheet. Prick dough all over with fork, leaving 1/2-inch border on all sides. Spread mushrooms over pastry inside border. Lay zucchini and cheese over mushrooms.
- Bake 20 to 25 minutes, or until edges are golden brown and cheese has melted. Let stand 5 minutes before slicing and serving.
PER SERVING: 204 CAL; 6 G PROT; 14 G TOTAL FAT ( 4 SAT. FAT) ; 14 G CARB.; 8 MG CHOL; 349 MG SOD.; 2 G FIBER; 2 G SUGARS