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1. Prepare the zucchini: Wash the zucchini and grate it finely. Place it in a colander, season lightly with salt, and let it drain for about 15 minutes to remove excess water.
2. Prepare the hazelnuts: While the zucchini drains, preheat your oven to 180°C (350°F). Spread the hazelnuts on a baking sheet and roast them in the oven for about 10 minutes, until golden brown and fragrant. Let cool, then roughly chop them.
3. Prepare the filling: In a bowl, mix the cream cheese with the minced garlic, thyme, salt, and pepper. Add the drained zucchini and chopped hazelnuts, then mix well until smooth.
4. Prepare the pastry: Roll out the puff pastry on a floured work surface and cut into circles about 10 cm in diameter. Place each circle in tartlet molds, pressing the edges firmly to ensure they adhere.
5. Fill the tartlets: Divide the zucchini and hazelnut filling into each tartlet shell, making sure to fill them completely.
6. Bake: Bake the tartlets for approximately 25-30 minutes, or until the pastry is golden brown and crisp.
7. Serve: Let cool slightly before removing from the pan. Serve warm or at room temperature, as an appetizer or starter.
Additional tips: You can garnish the tartlets with a few sprigs of fresh thyme for a pop of color. These tartlets pair perfectly with a green salad for a light and flavorful meal. Enjoy!
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