Monday Night Meal: Zucchini Sweet Corn Tart

Owner of Golden Fig in St. Paul, Laurie Crowell is here with a Monday Night Meal that may inspire your next dinner!

Zucchini Sweet Corn Tart

Ingredients:

  • 1 sheet puff pastry, thawed
  • 1 zucchini, thinly sliced
  • 1 ear sweet corn, cut off cob
  • Handful of fresh chanterelle mushrooms, sliced
  • A few TB herbed butter, melted. (If you don’t have a premade herby butter just chop up a handful of your favorite herbs and melt it with butter).
  • Several grates of parmesan
  • Kosher salt and pepper, to taste
  • 1 egg, lightly beaten with 2 TB water

Directions:

  1. Preheat oven to 425
  2. On parchment, roll out puff pastry. Place parchment and rolled out puff on baking sheet
  3. Score about 1/4 inch from the edge, all the way around (be sure not to cut through). This will made a lovely border. Poke the puff pastry inside the score marks.
  4. Brush about half the melted butter on pastry. Arrange zucchini on top of buttered puff pastry (staying inside scored part). Scatter sweet corn and sliced chanterelles over the top of the zucchini, drizzle remaining melted butter over the top. Toss grated parm over the top and then finish with a little salt and pepper.
  5. Brush edge pastry with egg wash and then bake 18-25 minutes until puff is a nice toasty brown.
  6. Serve warm or at room temp.
  7. Tasty with a little side salad for dinner.

This is a pretty versatile recipe, many vegetables would work so just choose what’s in season!

Right now there are at least 25 local farmers markets happening almost every day of the week so get out and find the freshest!