Zucchini Puff Pastry Tart - Cuisine Magazine - From New Zealand to the World

Name: Zucchini Puff Pastry Tart - Cuisine Magazine - From New Zealand to the World
Ingredients: 800g zucchini, sliced into thin rounds; 1 teaspoon salt; 500g pre-rolled puff pastry (I used Paneton brand); ¾ cup ajvar, tomato passata or around 200g soft cheese; 3 tablespoons olive oil; a good handful soft herbs such as basil, mint, chives, dill, chervil etc, chopped; 2 tablespoons pitted olives, roughly chopped; 3-4 anchovies, thinly sliced (optional)

www.cuisine.co.nz

A tart is always a grand way to use up a glut of zucchini. I’ve used ajvar (roasted vegetable paste) as the base here, but tomato passata or a soft goat’s chees

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Ingredients

800g zucchini, sliced into thin rounds
1 teaspoon salt
500g pre-rolled puff pastry (I used Paneton brand)
¾ cup ajvar, tomato passata or around 200g soft cheese
3 tablespoons olive oil
a good handful soft herbs such as basil, mint, chives, dill, chervil etc, chopped
2 tablespoons pitted olives, roughly chopped
3-4 anchovies, thinly sliced (optional)