Name: Zucchini and Goat Cheese Phyllo Crinkle Tart
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 6 appetizers
Ingredients: 3/4 cup (170 g) unsalted butter, melted; 1/4 cup (20 g) fresh Parmesan cheese, finely grated, plus more for serving; 2 garlic cloves, finely chopped; 1/2 tsp ground fennel seeds; 1/4 tsp red pepper flakes; 11 sheets frozen phyllo dough, thawed; 1 zucchini, sliced into thin ribbons on a mandoline; Olive oil, for coating; 4 oz (115 g) fresh goat cheese, crumbled; 1/4 cup (60 ml) store-bought mild pepper spread; 1 tbsp chives, finely chopped

Preparation

- With the rack in the middle position, preheat the oven to 375°F (190°C).
- In a small bowl, combine the melted butter, Parmesan, garlic and spices. Season with salt and pepper.
- Generously cover a small 13 x 9-inch (33 x 23 cm) non-stick baking sheet with some of the butter mixture.
- On a work surface, using a pastry brush, cover 1 sheet of phyllo with some of the butter mixture. Fold the sheet in half widthwise and place on the baking sheet.
- Brush another sheet of phyllo with the butter mixture. Fold accordion-style widthwise, until about ¾ inch (2 cm) thick, and place on the baking sheet, letting it hang slightly over the sides as needed. Repeat with the remaining phyllo sheets to completely cover the baking sheet. Brush with any remaining butter. Bake for 15 minutes.
- Meanwhile, in a bowl, coat the zucchini ribbons with some oil. Season with salt and pepper.
- Remove the baking sheet from the oven. Place the zucchini ribbons over the phyllo. Sprinkle with the goat cheese. Garnish with dollops of the pepper spread. Continue to bake for 10 minutes or until the dough is nicely browned and crispy. Let cool for 10 minutes before serving.
- Slide the tart onto a work surface. Cut into squares. Sprinkle with the chives and more Parmesan.

Zucchini and Goat Cheese Phyllo Crinkle Tart

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Preparation

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