Goat Cheese and Walnut Tart
1 cup walnuts3 tablespoons freshly grated Parmesan cheese3 tablespoons chopped fresh flat-leaf parsley2 tablespoons unsalted butter, at room temperatureSaltFreshly ground pepper1 frozen puff pastry sheet (half of a 17.3-ounce package), thawed as package directs1 egg, beaten2 medium tomatoes (about 12 ounces total), sliced1 small zucchini (3 to 4 ounces), thinly sliced1 small log (about 5 ounces) fresh goat cheesePreheat oven to 350 degrees. Spread walnuts on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 10 to 12 minutes. Let cool. Increase oven temperature to 375 degrees.In food processor or blender, whirl toasted walnuts with Parmesan cheese, parsley, and butter. Pulse machine on and off until walnuts are finely chopped and mixture is well blended. Season to taste with salt and pepper.Roll and fold pastry, then brush with egg as directed in master recipe.Spread nut mixture evenly over the base. Arrange tomato and zucchini on top. Crumble goat cheese on top. Bake until pastry is puffed and golden and topping is heated through, 20 to 25 minutes. Cut into squares.
