Prep Time: 15 minutes

Total Cook Time: 45 minutes

Servings: 4 servings

Ingredients

• 1 puff pastry sheet
• 2 zucchini, sliced with a peeler into ribbons
• 1 tbsp of extra virgin olive oil
• 1 tsp of oregano
• 1 tsp of thyme
• 1 tsp of garlic granulates
• Salt and black pepper to taste
• 3 eggs

Directions/Instructions:

1 - Preheat oven to 375 F

2 - Place puff pastry on a baking sheet and gently score the pastry all around, leaving 1 inch on all of the sides (that will puff while cooking, creating the edge of the tart)

3 - Poke holes in the middle with a fork (so it stops it from raising, as this will be where the stuffing goes)

4 - Bake until golden brown, about 15 minutes

5 -  Take it out and gently push down the middle part with a spoon, this will leave the edge higher and will keep the tart from overflowing

6 - In another baking tray, add the zucchini ribbons and drizzle with olive oil; season with oregano, thyme, garlic, salt and black pepper

7 - Bake for 10 minutes

8 - When the tart’s base and zucchini are ready, place the zucchini in the middle of the pastry and crack 3 eggs on top

9 - Bake for 15 minutes or until egg whites are set and egg yolks are to your desired consistency

10 - Slice and serve