French Tart

This post is sponsored by Global Foods Market, however, as always, all opinions are our own.

The Olympic Games begin this week! We visited Global Foods Market in Kirkwood to gather ingredients for a global charcuterie board. Since the games are being held in Paris this year, we thought it would be fitting to feature a savory French tart as the star of our global charcuterie board. Global Foods has an excellent selection of meats and cheeses from around the world, as well as a variety of appetizers to serve at your Olympic watch party.

French Tart

Prep Time: 20 min. (plus thawing time for dough) Cook Time: 25 min.

Preparation:

4 oz. goat cheese

8 oz. crème fraîche

1 large egg, lightly beaten

1 garlic clove, finely grated

Kosher Salt

1 zucchini cut into ⅛” coins, salted and drained

1 sheet of puff pastry, thawed and cut into 5” squares

1 ear of corn, kernels removed

4 tablespoons parmesan, finely grated

Kosher salt

Olive oil

Red pepper flake

Roughly torn basil leaves

Preheat the oven to 375 degrees fahrenheit. In a mixing bowl, whisk together goat cheese, creme fraiche, egg, and garlic. Add a three finger pinch of kosher salt. Set mixture aside. Slice the zucchini into ⅛” thick coins and place in a bowl. Add a couple of pinches of salt to the zucchini and toss to combine. After 10 minutes, the zucchini will release water into the bottom of the bowl. Drain the zucchini coins with a colander and place in a bowl.

Line a baking sheet with parchment paper or Silpat and place the puff pastry squares atop. Spread the whisked mixture evenly on top of the puff pastry making sure to leave a ¼” perimeter all the way around. Arrange the zucchini coins and corn kernels on top of the puff pastry. Sprinkle the parmesan evenly and add a pinch of salt and a drizzle of olive oil. Bake the tart in the oven for 20-25 minutes, or until golden brown. Remove from the oven and garnish with red pepper flakes to taste and a small handful of roughly torn basil leaves. Let the tart cool for 10 minutes and cut into triangles. Serve at room temperature.