A Provincial Pastry
Lets put the beauty of this tart aside, it makes a damn tasty snack or the perfect light dinner when served with a salad. Bring that to your next gathering for the tastiest showstopper. If you like anchovies, chop some up and add to the olive mixture.
600g puff pastry
2 dark green zucchini
2 yellow zucchini
2 tbsp. L’ekama
½ cup black olives, finely chopped
2 tsp. dried oregano
Cherry tomato slices
Cut the puff pastry into a rectangular,
40cm x 24cm. place on a baking tray covered with parchment paper. Using a sharp knife, score a ‘frame’ around the edges of the rectangular, 1.5cm in width. Make sure you don’t cut the puff pastry all the way down. Use a fork to mark the dough inside the ‘frame’ we have just created
(That will make sure that the dough wont puff inside the frame just outside of it)
Mix the olives with the L’ekama and 2 tablespoons of olive oil, spread inside the frame.
Use a mandolin to slice the zucchini, and place them in rows, in alternate color. Drizzle with olive oil, sprinkle salt and oregano.
Bake in a preheated 200c oven for 40 minutes until the pastry get a nice golden color. let cool and sprinkle the parmesan and the tomato slices. enjoy!