1 bag (454 g) Mucci Farms Sweet-to-the-Point™ Mini Pointed Peppers
1 tbsp. (15 ml) olive oil
2 sheets of puff pastry, thawed
1 cup (250 ml) Mucci Farms Zukies Mini Zucchini, grated
2 cups (500 ml) thick plain Greek yogurt
1 tbsp. (15 ml) lemon zest
2 tbsp. (30 ml) lemon juice
½ tsp. (2.5 ml) minced garlic
2 tbsp. (30 ml) fresh mint, finely chopped
2 tbsp. (30 ml fresh dill, finely chopped
Salt and pepper to taste
Fresh Thyme leaves for garnish
Preheat oven to 425°F. Line 2 baking trays with parchment paper.
In a medium mixing bowl, stir together zucchini, yogurt, lemon zest, lemon juice, garlic, mint and dill. Season with salt and pepper to taste. Refrigerate until ready to use.
On a lightly floured surface, unfold pastry sheets. Cut each pastry sheet into 4, 4 x 6- inch rectangles. Gently score each pastry rectangle creating a ¼ inch boarder. Transfer pastry to lined trays. Bake for 20-25 minutes until pastry is puffed and golden. Remove from the oven and gently push down the pastry centre leaving a puffed border.
Place whole peppers onto another baking tray and toss with olive oil and season with salt and pepper. Roast for 20–25 minutes until softened and skin is golden brown.
Generously fill each pastry tart with zucchini tzatziki and top with 4- 6 roasted peppers. Garnish with fresh dill and thyme.
