Author Notes
This is a fast recipe- best for long nights spent working in the garden until dusk and you need to use-up the never ending zucchini . The base of microwave-prepared Alfredo sauce keeps the recipe fast and simple. —Zoe
Ingredients
- Microwave Alfredo Sauce
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1/3 cup
cream
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1 teaspoon
minced garlic
-
1 tablespoon
corn starch
-
1 pinch
salt
-
1 pinch
black pepper
- Zuchini Ribbon Tart with Sage and Microwave Alfredo Sauce
-
1
medium zuchini
-
1
sheet of puff pastry
-
1
small onion (thinly sliced)
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1/3 cup
Microwave Alfredo Sauce
-
1 sprig
fresh sage
-
shredded parmesan cheese
Directions
- Microwave Alfredo Sauce
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Combine all ingredients in a small microwave-proof bowl and whisk with a small whisk or fork until evenly combined
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Microwave in 45 second intervals until the sauce has thickened substantially
- Zuchini Ribbon Tart with Sage and Microwave Alfredo Sauce
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Let the puff pastry thaw and preheat the oven to 425 degrees Fahrenheit (or 400 on convection).
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Using either a vegetable peeler or mandolin, make ribbons out of the zucchini.
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Spread the Microwave Alfredo Sauce over the puff pastry sheet- leaving about 1 cm around the edge for a crust.
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Add the zucchini ribbons. Try to keep the ribbons from laying flat on the puff pastry.
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Sprinkle the thinly sliced onion over the top and add the sage leaves.
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Bake the tart in the lower portion of the oven. This will keep the crust flaky under all of the wet ingredients.
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Bake for about 30 minutes or until crust is puffed and golden-brown. The zucchini and onions should get caramelized edges. Sprinkle with shredded Parmesan and enjoy!
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