Zucchini, Pecorino and Basil Tart

gourmettraveller.com.au

Kai

1 sheet (375gm) frozen Carême puff pastry, thawed

9 thin, small zucchini (about 720gm), cut into 3cm lengths

Finely grated pecorino, to serve

subheading: Zucchini filling:

125 ml (½ cup) extra-virgin olive oil, plus extra for brushing

2 white onions, thinly sliced

4 garlic cloves, finely chopped

5 thin, small zucchini (about 400gm), thinly sliced (see note)

150 ml dry white wine

100 gm pecorino, finely grated

1 egg, lightly whisked

30 gm fresh sourdough breadcrumbs

subheading: Zucchini and basil purée:

2 tbsp extra-virgin olive oil, plus extra for drizzling

4 thin, small zucchini (about 320gm), thinly sliced (see note)

1 garlic clove, finely chopped

1 cup basil leaves, loosely packed

subheading: Zucchini salad:

Juice of 1 lemon

5 zucchini flowers, halved lengthways

3 small zucchini (about 320gm), thinly shaved

1 cup basil leaves (loosely packed)

Directions at gourmettraveller.com.au

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