Upside Down Zucchini Stracciatella Tart

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Upside Down Zucchini Stracciatella Tart

1.0

Olive oil

Basalmic vinegar

Honey

Pine nuts, toasted

Zucchini, sliced into ¼” rounds

Salt and pepper

Puff pastry sheet

Egg

Stracciatella (soft curd and cream filling from burrata)

Basil leaves

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Drizzle olive oil, basalmic vinegar and honey into the bottom of a pie plate, then season with some salt and pepper and mix it all together.
Sprinkle some pine nuts over the bottom of the plate.
Lay out the zucchini slices in concentric circles, slightly overlapping them. Season with salt and pepper.
Top with the puff pastry, pressing it down on top of the zucchini and rolling in the edges to make a ‘crimped edge’ around the inside edges. Prick the crust and brush with egg wash.
Bake at 350F until crust is golden brown and done.
Remove from pan by running a knife around the edges and inverting it onto a plate or board.
Top with stracciatella or burrata, a drizzle of olive oil, a few grinds of pepper, and garnish with basil.

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