Zucchini Tart with Cream Cheese, Mozzarella, and Thyme Recipe

Serves: 4 Save

Ingredients (12)

  • 1 1/4 pounds (570g) zucchini (about 2 medium zucchini), cut into 1/8-inch-thick rounds
  • 1 1/4 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume
  • All-purpose flour, for dusting
  • 2 sheets frozen puff pastry (1 full box), thawed until pliable but cool
  • 4 ounces (115g) full-fat cream cheese, softened
  • 1 tablespoon (15g) Dijon mustard 
  • 1 1/2 teaspoons chopped fresh thyme leaves, plus additional leaves for garnish
  • 1 medium garlic clove, minced (optional)
  • 4 ounces (115g) shredded low-moisture mozzarella (about 1 cup)
  • 1 tablespoon (15ml) extra-virgin olive oil
  • Freshly ground black pepper
  • Finely grated zest of 1 lemon


Learn how to make this recipe at Serious Eats

Tanqueray & Tonic

This classic cocktail effortlessly blends the distinct taste of gin with the refreshing fizz of tonic. Add a slice of lime and voilĂ ! A symphony of crisp, refreshing and oh-so-sophisticated flavors.

Ingredients (4)

  • 1.5 oz. Tanqueray No. TEN Gin
  • Tonic Water
  • Grapefruit Wheel Garnish
  • Thyme Sprig Garnish