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Leftover Mashed Potato Cheese Puffs

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Summer has graced us once again, and what better way to celebrate than with a dish that sings the praises of summer’s bounty? My Delightful Summer Zucchini Tart is not only a visual stunner but also a masterpiece of flavors. Made with fresh, thinly sliced zucchini and a rich, buttery pastry, this tart is perfect for any gathering or a cozy meal at home. Let’s dive into a dish that brings together the simplicity and freshness of summer in every bite!

Ingredients

Scale
  • 1pre-made pie crust
  • 2medium zucchini, thinly sliced
  • 1 cupricotta cheese
  • 1/2 cupmozzarella cheese, shredded
  • 1/4 cupParmesan cheese, grated
  • 1 tablespoonolive oil
  • 1 teaspoongarlic, minced
  • Salt and pepper to taste
  • 2 teaspoonsfresh thyme leaves
  • 1beaten egg for egg wash

Instructions

  1. Preheat theOven: Begin by heating yourovento 375°F (190°C).
  2. Prepare the Pie Crust: Roll out the pre-made pie crust into a 9-inch tart pan. Trim the excess and poke the bottom with a fork to prevent bubbling.
  3. Mix Fillings: In a bowl, combine ricotta, mozzarella, Parmesan, olive oil, garlic, salt, and pepper.
  4. Assemble the Tart: Spread the cheese mixture evenly over the crust. Arrange the zucchini slices in overlapping concentric circles on top.
  5. Season and Bake: Sprinkle fresh thyme over the zucchini. Brush the edges of the crust with egg wash. Bake for 35-40 minutes until the crust is golden and zucchini is tender.
  6. Serve and Enjoy: Let the tart cool slightly before slicing. Serve warm and relish the flavors of summer!

Notes

For a more golden crust, you can pre-bake the crust for about 10 minutes before adding the fillings.
Feel free to add other herbs like basil or rosemary for a different flavor profile.

Nutrition

Find it online: https://mykitchenstorie.com/leftover-mashed-potato-cheese-puffs/