- 2 Puff Pastry Sheets – thawed
- 1 – 8oz container of crème fraîche (or sour cream if you can’t find crème fraîche)
- 2 egg yolks
- Nutmeg – a large pinch
- 1 large garlic clove, grated with a microplane zester
- 1 medium zucchini – thinly sliced on a mandolin
- Fine sea salt – 2 large pinches
- Small handful of pine nuts
- Piment d’Espelette – a couple of pinches to your taste, it’s spicy! If you don’t have time to order online, simply replace with cayenne pepper
Preheat the oven to 425 F
- In a small bowl mix well the crème fraîche, egg yolks, nutmeg, garlic and 1 large pinch of fine sea salt. Set aside.
- Using a mandolin slice the zucchini on the thinnest setting.
- Roll out pastry dough to roughly double in size, fold in the edges all around the outside, like you are making a little curb so the filling doesn’t run off and it looks pretty after baking. Place pastry on a flat cookie sheet lined with parchment paper. Spread a thin layer of the crème fraîche mixture on the puff pastry. Layer on the zucchini in a pretty pattern.
- Sprinkle with the pine nuts and remaining sea salt.
- Bake until edges are golden brown and the center is cooked about 20 minutes. Keep a close eye on it (w/o opening up the oven too often) everyone’s ovens are different so it could take a little longer or a little less time.
- Remove from oven and sprinkle with Piment d’Espelette
- Cut into squares and serve immediately. It’s good at room temperature but it’s amazing right out of the oven!
Keywords: French Zucchini Tart Appetizers