Four Cheese Zucchini Tart

Shared by Judy C.
Makes a lovely light lunch or dinner.
Cut in smaller squares for an appetizer.
Salting the zucchini before it gets laid out on top of the tart draws out excess liquid and intensifies the typical mild flavor.
This recipe, by Meredith Deeds, originally appeared in the Star Tribune.

Ingredients

1 1/2 lb Zucchini, cut into 1/8-in. thick slices
5/8  Tsp Salt
8 oz Cream cheese, softened
4 oz Feta cheese, crumbled
1/2  Cup Shredded mozzarella cheese
1/4  Cup grated Parmesan cheese
1      Garlic clove, finely chopped
1/2 Tsp Grated lemon zest
1/2 Tsp Freshly ground black pepper, divided
1     Tbsp Olive or sunflower oil
1     Sheet frozen puff pastry (about 1/2 lb) thawed

Directions

In a colander, toss the zucchini with salt and drain for 30 minutes. Gently squeeze the slices with your hands to release excess water and transfer to a medium bowl.
Meanwhile, position a rack in the center of the oven and heat the oven to 400 degrees.
In a small bowl, mix together the cheeses with the garlic, lemon zest and 1/4 teaspoon pepper.
In a separate bowl, toss the zucchini with the oil and remaining 1/4 teaspoon pepper.
Roll out the puff pastry into a 10-by-16-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet.
Spread the cheese mixture over the dough, leaving a 1-inch border. Arrange the squash rounds in tightly overlapping rows, over the cheese filling. Fold edge of puff pastry over filling all around, leaving zucchini uncovered.
Bake for 25 to 30 minutes, until the crust is golden brown, both on the bottom and on the sides. Let stand for 10 minutes before slicing and serving.