Zucchini Tart

20240817 #breakfastdiary 1150, 28°C/mostly sunny, 20min/exercise(M) I keep the late critic Hwang Hyun-san's book close by and open it now and then. Here's a tweet of his from around this time in 2016. August 16, 2016, 3:49 AM Went down to Tongyeong for literary-world business. Took the express bus down in the morning and came back up on the night bus. The whole way back, the Baekjung moon hung white in the sky. Tomorrow is Baekjung — so the moon I saw yesterday was the Baekjung moon after all.

1 sheet croissant dough, 1T ricotta cheese or thick Greek yogurt, a little parsley, 1/2 zucchini, salt, pepper, a little parsley

1. Julienne the zucchini with a mandoline, sprinkle with salt, and let sit for about 30 minutes until the moisture releases. Rinse briefly in water and squeeze out the liquid. Now you've got nicely firm zucchini. 2. Mix chopped parsley, a good bit of salt, and a good bit of pepper into the Greek yogurt. 3. Poke holes in the croissant dough with a fork, then layer on the Greek yogurt, shredded cheese, and zucchini in that order. 4. Bake at 200°C for 20 minutes.

Inspired by @chefsofiaa