Zuchini Ribbon Tart with Sage and Microwave Alfredo Sauce

Ingredients

Microwave Alfredo Sauce

• 1/3
  
  cup cream
  
• 1
  
  teaspoon minced garlic
  
• 1
  
  tablespoon corn starch
  
• 1
  
  pinch salt
  
• 1
  
  pinch black pepper
  

Zuchini Ribbon Tart with Sage and Microwave Alfredo Sauce

• 1
  
  medium zuchini
  
• 1
  
  sheet of puff pastry
  
• 1
  
  small onion (thinly sliced)
  
• 1/3
  
  cup Microwave Alfredo Sauce
  
• 1
  
  sprig fresh sage
  
• 
  
  shredded parmesan cheese
  

Directions

Microwave Alfredo Sauce

1. Combine all ingredients in a small microwave-proof bowl and whisk with a small whisk or fork until evenly combined
2. Microwave in 45 second intervals until the sauce has thickened substantially

Zuchini Ribbon Tart with Sage and Microwave Alfredo Sauce

1. Let the puff pastry thaw and preheat the oven to 425 degrees Fahrenheit (or 400 on convection).
2. Using either a vegetable peeler or mandolin, make ribbons out of the zucchini.
3. Spread the Microwave Alfredo Sauce over the puff pastry sheet- leaving about 1 cm around the edge for a crust.
4. Add the zucchini ribbons. Try to keep the ribbons from laying flat on the puff pastry.
5. Sprinkle the thinly sliced onion over the top and add the sage leaves.
6. Bake the tart in the lower portion of the oven. This will keep the crust flaky under all of the wet ingredients.
7. Bake for about 30 minutes or until crust is puffed and golden-brown. The zucchini and onions should get caramelized edges. Sprinkle with shredded Parmesan and enjoy!