Introduction

This Zucchini, Feta and Mint Tart with Pine Nuts is a fresh and summery savoury dish perfect for showcasing seasonal zucchini. Bright lemon, tangy feta, and fragrant mint come together with a flaky puff pastry base to create a tart that’s not only delicious but also impressive enough for guests. Leftovers even make a tasty breakfast treat!

A round savory tart with a golden, flaky crust forms the base, topped with a mixture of green spinach or herbs and small pale yellow pieces that look like zucchini or squash. The topping is scattered with white crumbly cheese and light brown pine nuts, adding texture and color contrast. The tart is sliced into four uneven wedges, with one slice slightly separated on a wooden serving board. Around the tart, fresh green mint leaves, slices of yellow lemon, a peeled garlic clove, thin ribbon-like slices of cucumber, and a knife with a brown handle rest on the board, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium zucchini (green or yellow)

1 tsp fine sea salt

1 sheet ready-rolled puff pastry (1 lb/450 g), thawed

1 egg

2 tbsp grated parmesan cheese

5 1/2 to 6 oz (175 g) farmer’s cheese (labneh, ricotta, or cream cheese can be used), softened

3 spring onions, trimmed and finely sliced

Large handful of mint, chopped leaves

2 tbsp parsley, chopped

1 tsp lemon zest

Fresh cracked black pepper

1/4 to 1/2 tsp chili flakes (adjust to taste)

3 oz (75 g) feta cheese, roughly crumbled or chopped

1 tbsp olive oil

2 tbsp pine nuts

Instructions

Step 1: Trim the bottoms off each zucchini. Using a vegetable peeler, shave ribbons from top to bottom, turning the zucchini to create ribbons from four sides. Discard the core and the very first dark green ribbons, keeping the tender ribbons.

Step 2: Place a colander over a bowl and add the zucchini ribbons. Sprinkle with salt and toss to coat evenly. Place a small plate inside the colander on top of the zucchini, then weigh it down with heavy tins. Set aside for 30 minutes to press out excess water. Wrap ribbons in paper towel to absorb remaining liquid.

Step 3: Preheat the oven to 425°F (220°C). Unroll the puff pastry and gently roll out to fit a 9-inch (23 cm) tart pan with removable bottom, allowing a slight overhang. Press pastry edges to adhere to the pan and fold any excess. Prick the base with a fork.

Step 4: Beat the egg with 1 tsp water and brush the pastry base with this egg wash. Reserve the rest of the egg. Sprinkle parmesan cheese evenly over the base.

Step 5: Bake the pastry on the bottom third rack for 10 minutes. If the pastry puffs up, gently press it down with the back of a spoon. Reduce oven temperature to 350°F (175°C) and bake another 8-10 minutes until golden and firm. Remove from oven and increase heat to 400°F (200°C).

Step 6: In a bowl, mix the farmer’s cheese with the remaining beaten egg. Add spring onions, mint, parsley, lemon zest, chili flakes, and black pepper. Spread this mixture evenly over the pastry base.

Step 7: Arrange the zucchini ribbons in a loose, twirly pattern on top of the cheese mixture. Sprinkle feta cheese over the zucchini and drizzle with olive oil. Add a final grind of black pepper.

Step 8: Bake the tart on the centre rack for 25-30 minutes, until puffed, crisp and golden, with cheese melted and zucchini edges slightly charred.

Step 9: While the tart bakes, toast pine nuts in a warm skillet over medium heat, stirring frequently, until golden and fragrant, about 6-8 minutes.

Step 10: Remove the tart from the oven and place on a cooling rack. Sprinkle toasted pine nuts and additional lemon zest over the top. Let cool for 10 minutes before slicing with a serrated knife. Serve warm or at room temperature.

Tips & Variations

For a different flavor, substitute farmer’s cheese with labneh, ricotta, or cream cheese.

If your feta isn’t very salty, sprinkle a little finishing salt on the tart before serving.

Add fresh herbs like dill or basil for a twist on the herb mixture.

Try adding a few anchovy fillets under the cheese layer for a savory boost.

Use yellow zucchini for a vibrant color contrast.

FAQs

Can I prepare the zucchini ribbons ahead of time?

Yes, you can salt and press the zucchini ribbons earlier in the day, then store them wrapped in paper towels in the fridge until you are ready to assemble the tart.