Garlic & Chive Zucchini Tart

Defrost the puff pastry in the fridge overnight.

1. Preheat oven to 425 degrees.
2. Unfold puff pastry onto floured surface and roll out to remove any folds. Place onto parchment lined baking sheet and rest in fridge for 20 min.
3. To make the basil pistou, blanch basil leaves quickly in a small pot of salted, boiling water, then shock in a small bowl of ice water to stop the cooking process. Pat leaves dry then transfers to food processor. Pulse with olive oil, lemon juice, garlic cloves, and salt until well incorporated, then add walnut at the end and pulse quickly. Transfer to small jar until ready to use.
4. Thinly slice zucchini using a mandoline, place in a medium size bowl. Drizzle with olive oil, white wine vinegar, a sprinkle of salt, and toss to coat. Set aside for slices to soften.
5. Place Garlic & Chive goat cheese logs in a separate bowl with lemon juice, zest, parsley and garlic. Whisk together until smooth. Add a splash of water to mix if need be. Logs will whip more easily if tempered before whisking.
6. Remove puff pastry from fridge and score a 1-inch perimeter with a paring knife, being careful not to cut all the way through. This will serve as your border.
7. Use an offset or spatula to spread goat cheese mixture over the pastry, being mindful of the border. Top with half of the marinated zucchini slices.
8. Whisk egg in a small bowl and brush the perimeter of the pastry to avoid burning in the oven.
9. Bake for about 20 min until sides are golden brown and middle is cooked through.
10. Remove from the oven and transfer to serving board. Top with remaining half of zucchini ribbons, a drizzle of basil pistou, and some maldon salt to finish.