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My recipe
Zucchini, shrimps and cream cheese tart
- 500 g fresh puff pastry (frozen, defrost before using)
- 250 g (3 small green zucchini)
- 250 g shrimps (pealed)
- 250 g cream cheese (salmon taste)
- 50 g sour cream
- 1 egg (beaten)
- 2 tbsp vegetable oil
- Salt, ground black pepper
- dill sprigs (chopped)
- pinch of sugar (optional)
- Preheat oven to 200ºC. Line a baking sheet with parchment.
- Cut off the ends of zucchini and with a vegetable peeler shave the zucchini into thin strips, and put in the ice cold water. Leave for 15 minutes.
- Roll out the dough on a floured surface into 23 cm square, (or into a rectangle) and transfer dough to the baking pan. Trim the edges.
- Lightly score a 1 ½ cm border around dough (attention, don’t cut through the dough).
- Brush border of dough with the beaten egg, and bake for 7-9 minutes until puffed and golden. Take off the tart crust from the oven and press down the center with a spoon or stapula.
- In the medium sized bowl mix together a cream cheese, sour cream, black pepper, chopped dill, stir well.
- Drain the zucchini and place in a medium bowl. Add 1 tbsp of oil, adjust with the salt and pepper and gently stir.
- Spread the cream cheese on the tart crust, arrange the zucchini and shrimps on top and drizzle with 1 tbsp of oil.
- Return the tart in the oven and bake for 8-10 minutes. Let cool on a wire rack for 5 minutes slicing, garnish with the fresh dill sprigs.
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