Puff pastry tart with zucchini and mozzarella

If you want new, bright and juicy taste sensations, then prepare a puff pastry tart with zucchini and mozzarella. Have you ever tried baking a zucchini pie? Vegetable without taste, color and smell. And in the company with mozzarella, sun-dried tomatoes and cream filling, you get a wonderful tart. Tender, juicy, delicious. Perfect for a light lunch or dinner.
I recommend making this tart and you will be surprised how easy and quick it is to prepare.

Ingredients

• 300 g yeast-free puff pastry
• 1 zucchini (220-250 g)
• 150 g mozzarella cheese
• 13-15 pcs. sun-dried tomatoes (or cocktail)
• vegetable oil for greasing the mold
• 200 ml. cream 30-33%
• 3 eggs
• salt pepper
• 1 tsp provencal herbs

Directions

1. Cut the zucchini into thin slices.
2. Easy to cut with a vegetable peeler.
3. For pouring, combine cream, eggs, salt, pepper, Provence herbs and mix.
4. Defrost puff pastry and roll out a little. Grease a baking dish (diameter 26 cm) with vegetable oil. Pour the dough into the mold, forming the walls and bottom. Cut off the excess dough and put it on the bottom.
5. Pour the buttercream into the mold.
6. Spread the sliced ​​zucchini evenly into the dish.
7. Spread sun-dried tomatoes (or halves of cocktail tomatoes) on top of the zucchini.
8. Cut the mozzarella into thin slices and arrange on top of the tart.
9. Bake in a preheated oven at 200 degrees for about 40 minutes.
10. Cool slightly and you can serve. Bon appetit!