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Zucchini Mozzarella Tart
Description Zucchini Mozzarella Tart
Serves 8


8 ounces puff pastry

For the filling:
2 tablespoons extra-virgin olive oil
1 large yellow onion, finely chopped
3 zucchini, sliced
1 cloves garlic, minced
1 teaspoon Sea salt
1 teaspoon Freshly ground white pepper
1 teaspoon fresh rosemary, chopped
1 Tablespoon fresh Italian Parsley
2 large egg yolks
1 cup Miceli basket cheese
1 cup heavy whipping cream
1/8 teaspoon freshly grated nutmeg
8 ounces Miceli Mozzarella bocconcini, sliced

Preheat the oven to 375 degrees. Lightly flour your counter and rolling pin roll the chilled puff pastry dough to a 12-inch circle about 1/8 inch thick. Line a 9-inch tart pan with a removable bottom with the prepared dough. Trim off excess dough and prick dough all over with a fork. Cover with plastic and refrigerate for 30 minutes. In a large sauté pan, over low heat, combine the olive oil, onions, garlic, zucchini, salt, and pepper. Cook slowly for about 15 minutes until onion are caramelized, stirring occasionally. Set aside to cool. Place the basket cheese, egg yolks, cream, rosemary, parsley salt and pepper in a food processor. Process until mixture is smooth, scraping down the sides of the bowl as necessary. Evenly distribute the zucchini onions mixture over the prepared dough. Cover with prepared cheese filling, top with mozzarella cheese. Cover the tart with foil. Bake for 30 minutes until tart is lightly golden brown.


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