Zucchini, Mushroom And Taleggio Tart – a delicious recipe with olive oil, zucchini, mushrooms, garlic, thyme, Madeira wine. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Preheat oven to 350F. Line baking sheet with parchment paper. Heat 1 Tbs. oil in large nonstick skillet over medium-high heat. Add half of zucchini and saute 5 to 7 minutes, or until browned on both sides. Transfer to paper-towel-lined plate to drain. Repeat with remaining zucchini. Sprinkle with salt and pepper.
2
2. Add remaining olive oil to skillet. Saute mushrooms 7 to 10 minutes, or until browned and liquid has evaporated. Stir in garlic and thyme, and cook 1 minute. Add Madeira, and saute 1 minute more, or until liquid has evaporated. Remove from heat.
3
3. Place puff pastry on prepared baking sheet. Prick dough all over with fork, leaving 1/2-inch border on all sides. Spread mushrooms over pastry inside border. Lay zucchini and cheese over mushrooms. Bake 20 to 25 minutes, or until edges are golden brown and cheese has melted. Let stand 5 minutes before slicing and serving.
566
kcal
Calories
57
g
Fat
7
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 Tbs. olive oil, 1 lb. zucchini, cut into 1/4-inch rounds (about 3 cups), 10 oz. mushrooms, sliced (about 2 1/2 cups), 2 cloves garlic, minced (about 2 tsp.), and more.
Yes, Zucchini, Mushroom And Taleggio Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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