On a recent grocery run I noticed Whole Foods started selling 365 brand frozen Puff Pastry sheets which is huge because they used to only sell a very fancy $14 box that felt overpriced and underwhelming whenever I did buy it. The 365 version is about $6 and works beautifully.
I’m not opposed to making a separate grocery trip for just one item (I did this week for beech mushrooms from TJs) - but it does mean I’m less likely to use a particular ingredient. After buying this on Thursday, I spent most of Friday baking a variety of tartlets, including this one!
Flaky puff pastry, creamy Boursin, and thinly sliced zucchini make these tartlets feel a little fancy without requiring much effort. Finish them with whatever combination of balsamic glaze, fresh basil, red pepper flakes, and Parmesan sounds good to you.
You’ll need
1 sheet puff pastry, thawed according to package instructions
1 small zucchini
1 block Boursin cheese
Herbed goat cheese or whipped feta also work well
1 egg
Splash of milk
Olive oil
Salt
Black pepper
For topping: Balsamic glaze, fresh basil, red pepper flakes, grated parmesan
Instructions
Preheat your oven to 400°F. Line a baking sheet with parchment paper and place it in the oven while it preheats. Starting with a hot sheet pan helps the bottoms of the tartlets get extra crisp.
Cut the puff pastry into 8 roughly equal rectangles. A pizza cutter makes this especially easy. I use one with a crimped edge because I already have it, and it gives the tartlets a cute decorative border.
Thinly slice the zucchini into even rounds, about 1/8-inch thick, or roughly the thickness of a nickel. A mandoline works especially well here if you have one.
Divide the Boursin into 8 equal portions. Place one portion in the center of each piece of puff pastry and gently spread it out with a butter knife, leaving about a 1/2-inch border around the edges.
Arrange 6–10 zucchini slices over the Boursin on each tartlet, overlapping them slightly as needed. Season the zucchini with a little salt and pepper, then drizzle each tartlet with roughly 1 teaspoon of olive oil.
Whisk together the egg and a splash of milk to make an egg wash. Brush it over the exposed edges of the puff pastry.
Carefully remove the hot baking sheet from the oven. Transfer 4 tartlets at a time onto the parchment-lined sheet, leaving a little space between each one.
Bake for 10–12 minutes, or until the puff pastry is deeply golden and puffed around the edges and the zucchini is tender.
Transfer the baked tartlets to a cooling rack, then repeat with the remaining 4 tartlets.
Finish while warm with any combination of balsamic glaze, fresh basil, red pepper flakes, and grated Parmesan.
Serve warm or at room temperature. If this is your breakfast, I recommend topping one with a fried egg!
