MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: 30-Minute Easy Cream Cheese Zucchini Tart
Categories: Appetizer
Yield: 8 Pieces

6 oz Zucchini; sliced into 1/8"
-thick rounds
6 oz Yellow squash; sliced into
-1/8" thick rounds
1 ts Sea salt
8 oz Vegan cream cheese
2 tb Italian seasoning
1 tb Garlic powder
1 tb Maple syrup
1 Tube vegan crescent rolls;
-or 1 sheet of vegan puff
-pastry
2 tb Extra virgin olive oil
1 tb Red chili flakes
2 cl Garlic; minced
2 ts Lemon zest
1 tb Lemon juice
1 ts Cracked black pepper
2 tb Plant milk
2 tb Vegan parmesan cheese;
-grated

Preparation time: 15 minutes
Cooking time: 13 minutes

A super easy but mouthwateringly delicious savory tart that uses up
all your zucchini!

Preheat your oven to 425°F.

Place your zucchini and squash rounds in a large mixing bowl.
Sprinkle with 1 ts of salt and mix to ensure the squash are evenly
coated. Set aside for 10 minutes to let them "sweat" (release excess
liquid).

While your squash are "sweating," make the cream cheese filling by
mixing together your cream cheese, 1 tb of Italian seasoning, garlic
powder, 1 tb grated parmesan, 1/2 ts of black pepper, and maple
syrup. Set aside.

Next, prepare your pastry dough. Whether you're using vegan crescent
roll dough or puff pastry dough, place your dough on a lightly
floured surface. Stack 4 pieces of the crescent roll dough on top of
each other and, using a rolling pin, roll them out into one
rectangular sheet, approximately 16x12", so that your sheet is about
1/8" thick.

If you're using puff pastry, it will likely already be a sheet, but
you will still have to roll it out a bit. Then score the pastry sheet
(only if you're using puff pastry) with a sharp knife approximately
1" from the edge.

Place your pastry sheet on a baking sheet lined with parchment paper.

To prepare the squash rounds after they have completed sweating, pat
them dry with a kitchen towel very well. The more liquid they retain,
the harder it will be for them to achieve color in the oven. Then,
place them in a dry bowl, together with 1 tb of olive oil, the chili
flakes, lemon zest, lemon juice, black pepper, minced garlic, and 1
tb Italian seasoning.

To assemble the zucchini tart, spread the cream cheese filling so that
there is a 1" border (or inside the scoring if you're using puff
pastry). Next, alternate between the zucchini and yellow squash
rounds, and place them, slightly overlapping, in one layer on top of
the cream cheese filling. Then, fold the edges of the pastry sheet
over the edge of the zucchini rounds, to form a small crust. Make
sure to pinch and crimp the corners securely, to ensure the crust
does not unfold when baking.

Whisk together 1 tb of olive oil and plant milk. Using a pastry
brush, coat the pastry dough generously. Sprinkle parmesan over
squash rounds.

Place in your preheated oven in the center rack and bake for about 12
to 13 minutes, until your crust is golden brown.

Recipe by Joanne Molinaro

Recipe FROM: <https://thekoreanvegan.com/
30-minute-easy-cream-cheese-zucchini-tart/>

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