Serious Eats: Recipes

Dinner Tonight: Zucchini, Mushroom, and Goat Cheese Tart

One of the few premade food products I am more than happy to cook with is frozen puff pastry. The stuff is magical. Making puff pastry from scratch is undoubtedly a wonderful experience (one I've never had the pleasure of embarking on), with its layers of dough, one after the other rolled out meticulously, each embedding another layer of butter into the sheet. It would likely taste better than the frozen option. But it's the ease of recipes like these that make it hard to switch.

This particular tart recipe comes from a Whole Foods brochure, but it's a pretty standard preparation. The vegetables are cooked on their own so they're just about as done as you'd like to eat them, then layered on the frozen sheet, which bakes from a flat slab into the airy, puffy crust you see above. Mushrooms and zucchini are great together; if possible, use more than one kind of mushroom—it makes a big difference in flavor.

This tart is very rich, so a little goes a long way. A big green salad is a nice way to round out the meal.

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