Salami, Zucchini & Mushroom Puff Pastry Tart
Genoa Salami

Genoa Salami

More subtle in flavor than our classic Italian dry salami, this Genoa salami is made with select pork, blended with mild spices and marinated in red wine. Available in 2.5lb presliced bag.

Salami, Zucchini & Mushroom Puff Pastry Tart



1 small zucchini, thinly shaved
1/4 teaspoon kosher salt
6 ounces sliced mixed wild mushrooms
2/3 cup Genoa Salami Charcuterie Slices
3 tablespoons olive oil
1 teaspoon lemon zest
1 (13.2-ounce) sheet puff pastry dough, chilled
1 large egg
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon fresh ground black pepper
1 large egg, beaten

For Serving:

Fresh thyme sprigs for garnish


Tart: Sprinkle zucchini with salt in a colander; let stand 15 minutes. Rinse with cold water; pat dry with paper towel. Toss zucchini, mushrooms, charcuterie slices, oil and lemon zest in a bowl. Unroll pastry dough onto 1/2 sheet tray; leaving a 3/4-inch border, lightly score a frame around the pastry. Whisk 1 egg, cheeses and pepper in a bowl; spread ricotta mixture over pastry within the frame; top with mushroom mixture and refrigerate 30 minutes.

Brush remaining egg over pastry around filling. Bake tart at 400°F until golden brown and flaky, about 30 minutes. Cool; cut into 4 pieces. Wrap tart on sheet tray with plastic wrap; refrigerate up to 3 days.

For serving, plate tart at room temperature garnished with thyme sprigs.