Individual Zucchini Tarts
3 large shallots or 1 large sweet onion, sliced thinly
1 tablespoon olive oil, plus ½ cup for assembly
1 tablespoon unsalted butter
¼ cup herbes de provence mixture (equal parts sea salt, rosemary, thyme, basil, oregano, fennel seed, marjoram, fennel seed, etc)
½ package of phyllo dough
½ large zucchini, sliced on a mandolin
½ cup grated parmesan cheese
- Preheat oven to 375 degrees F.
- Prepare your herbes de provence mixture using any dried herbs you have on hand. Do not leave out the salt.
- Thaw phyllo dough according to instructions on the package, or use a microwave to defrost. Set aside.
- Heat the butter and olive oil in a medium skillet on low heat until the butter is melted. Separate onion rings and add to skillet. Cover and cook onions on the lowest heat possible until thoroughly soft. Stir occasionally and add water if the onions start to stick to the skillet or burn. Cook for about 25 minutes, or until onions are well browned/caramelized and there is no leftover liquid.
- Separate a few sheets of the phyllo dough and cut on a cutting board according to the shape you want. Lay sheets on an ungreased cookie sheet. Using a cooking brush, apply a small amount of olive oil lightly onto phyllo dough and sprinkle with herbes de provence.
- Continue layering using three layers of phyllo dough. After the third layer, spread caramelized onions on the top layer. Top with sliced zucchini and brush with olive oil again. Make one individual tart for each person.
- Cook in the oven for 20-25 minutes, or until zucchini is cooked through and lightly browned.
- Set aside to cool for 5 minutes.
- Sprinkle with grated parmesan and cut into smaller pieces or serve whole.
Note: You can buy phyllo dough in the frozen section of most grocery stores. The size of the sheets does not matter much because you will cut them, but I used 14’’ x 18’’. Also, do not worry much about the mixture of salt and herbs. Just use whatever you have on hand!
Optional: Garnish this with fresh and lightly dressed arugula or toasted pine nuts. You could also swap goat cheese for parmesan cheese.