zucchini ribbon, buffalo mozzarella and lemon tart

If you are a 'last minute Lucy' as I tend to be with mid week dinner's on my mind. You and your crew will happily appreciate this throw together summery Zucchini tart.
makes 4 tarts prep 5 mins cook 20-25 mins
ingredients
3-4 zucchinis, very finely sliced
2 frozen puff pastry sheets, thawed, sliced evenly into 2 pieces
1 egg white

1-2 fresh buffalo mozzarella balls, shredded

1/2 cup round mint leaves

1 tablespoon lemon zest

Juice of 1 lemon, optional

salt and pepper, to taste

to do
Pre-heat oven to 180C and line 2 baking trays with baking paper.
Place pastry pieces onto baking paper and using a fork pierce holes in the top of each pastry half. Layer 8-10 pieces of zucchini on top of the pastry leaving a 1cm border clear. Brush zucchinis with egg whites (to prevent over browning).
Bake for 20-25 minutes.
Remove from oven and transfer tarts immediately to cake cooling racks (prevents pastry going soggy), sprinkle each tart evenly with buffalo mozzarella, mint, lemon zest and juice. Season to taste.

love amie x