A delicious lunch option from Héloïse Brion
Preparation time: 20 minutes
Cooking time: 20 minutes
- 1 sheet puff pastry (rectangle or square), preferably all butter
- 3 tbsp (3 oz./80 g) basil pesto
- 3–4 zucchini and/or yellow squash
- 1 egg yolk, beaten
- 1 handful pine nuts
- 1 ball burrata cheese (about 8 oz./250 g)
- 1 handful arugula (rocket)
- A few leaves of fresh basil
- Finely grated zest of 1 organic lemon
- 3½ oz. (100 g) shaved Parmesan
- 1 white truffle or a drizzle of white truffle oil
- Kosher salt
- Freshly ground pepper
1Preheat the oven to 350°F (180°C/Gas Mark 4) and line a baking sheet with parchment paper.
2Place the puff pastry on the baking sheet and spread with a thin layer of pesto, leaving a narrow border around the edges.
3Using a vegetable peeler, make long, thin ribbons of zucchini and/or yellow squash and arrange over the pesto.
4Brush the edges of the pastry with the egg yolk and sprinkle the tart with kosher salt and pepper.
5Bake for 20 minutes, until the crust is golden.
6Meanwhile, place a dry skillet over medium heat, add the pine nuts, and toast lightly. Remove from the pan.
7Remove the tart from the oven, cut the burrata into pieces, and scatter over the top.
8Distribute the pine nuts, arugula, basil leaves, lemon zest, and Parmesan evenly over the tart.
9Finish with a few shavings of white truffle or a drizzle of white truffle oil and serve.