This zucchini puff pastry tart with a savory cream cheese spread makes the perfect light lunch or meal to serve to family. You could even add this puff pastry recipe to a charcuterie board with various cheeses and fruit.
Unfold the sheet of puff pastry fand place it on a parchment lined baking sheet. Using a rolling pin, gently press out the fold lines and into roughly a 10 by 12 inch rectangle. Score a ¼ inch border around the edges of the pastry then using a fork, prick holes over the entire surface.
Pre-bake in a preheated 400°F oven for 10 minutes.
Allow to cool slightly while you prepare the cream cheese mixture.
In the bowl of a KitchenAid mixer, beat the cream cheese until it's soft. Add the ranch seasoning mix and combine
Spread the cream cheese mixture on top of the pastry.
Arrange the zucchini slices on top of the cream cheese mixture in an overlapping pattern.
Brush with the salad dressing.
Then brush the edges with the egg wash.
Place the tart in the refrigerator to allow it to chill for about 30 minutes.
Return the pastry to the oven and continue to bakek for 18 to 20 minutes or until the pastry is a nice golden brown and the edges have puffed up nicely.
Allow to cool slightly before slicing and serving.