Lay the brick pastry sheets on top of each other in a tart pan, brushing them lightly with olive oil. 👉 Pre-bake the tart base for 3 to 4 minutes until lightly browned.
3️⃣ Filling
👉 Mix the mustard and pesto, then brush it over the pre-baked tart base.
👉 Slice the zucchini and large tomato into thin slices, then arrange them on the tart base.
👉 Then add the whole cherry tomatoes and mozzarella balls.
4️⃣ Seasoning & Cooking
👉 Sprinkle with fresh thyme, season with salt and pepper, and drizzle with olive oil.
👉 Bake for 10 to 15 minutes, until the vegetables are tender and the brick pastry is golden brown.
✨ Serve warm with a green salad for a light and delicious meal! 😋
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