Easy Savory Puff Pastry Tart with Zucchini and Eggs

Preheat the oven to 375°F (190°C).

Roll out the puff pastry onto a baking sheet lined with parchment paper. Use a knife to create a small border around the edges of the pastry.

Bake the pastry in the oven for 10-12 minutes or until golden and puffed.

Make the Filling:

In a small pan, sauté the minced garlic in a little oil over medium heat until fragrant, about 1-2 minutes.

Add the sliced zucchini to the pan and cook until just tender, about 5 minutes. Season with salt and pepper.

Assemble the Tart:

Spread the cream cheese evenly over the baked puff pastry, leaving the border clear.

Top with the sautéed zucchini and garlic mixture, spreading it out evenly.

Crack the eggs onto the tart, one in each corner or in the center, depending on preference. Season with a bit more salt and pepper.

Bake:

Return the tart to the oven and bake for an additional 8-10 minutes, or until the eggs are set to your liking and the pastry is golden brown.

Serve:

Garnish with fresh herbs, if desired, and serve immediately.

Serving and Storage Tips: