Zucchini, Gruyere and pea tart – Quick and easy vegetarian puff pastry tart

Zucchini, Gruyere and pea tart

IMG-20150801-WA0008_1I used ready-made puff pastry for this tart, so it was really easy to make. It is also quite flexible. If you want a lighter version, you can use Jus-Rol lighter puff pastry like me, along with reduced fat cream cheese. This really reduces the calorie content! However, you can of course go for regular, butter-filled puff pastry and proper creamy cream cheese. The choice is yours!

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Ingredients (serves 4)
 – 320g sheet of ready-made puff pastry (defrosted if frozen)
– 200 cream cheese
– 100g frozen peas (defrosted)
– one medium zucchini
– 100g Gruyere cheese

Method

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1. Preheat the oven to 200°C. Unroll the pastry sheet and lay it out on a baking sheet on top of a piece of baking paper. (Most pre-made pastries come with this baking sheet already.)
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2. Score a one inch border around the edges of the pastry to help it rise. Mix the cream cheese and peas and spread the mixture on the pastry between the border lines.

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3. Using a vegetable peeler, slice long strips of the zucchini and arrange them on top of the cream cheese and peas. (Alternatively, you can cut the courgette into thin rounds.)

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4. Grate the Gruyere, or cut it into small pieces and spread evenly on top of the layer of zucchini. Season with plenty of freshly cracked black pepper. Bake for 15-20 minutes, until the cheese is golden brown and the pastry is cooked through (no soggy bottoms!).

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