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Zucchini, Feta and Mint Tart with Pine Nuts Recipe

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★★★★★

4.5 from 121 reviews

A light and flavorful summery savory tart featuring fresh zucchini ribbons, tangy feta, creamy farmer’s cheese, and fragrant mint, enhanced with lemon zest, pine nuts, and a crispy puff pastry base. Perfect for entertaining or a delightful breakfast treat.

Ingredients

Scale

Vegetables and Herbs

  • 2 medium zucchini (green or yellow)
  • 3 spring onions, trimmed and finely sliced
  • Large handful of mint, chopped leaves
  • 2 tbsp parsley, chopped
  • 1 tsp lemon zest

Cheeses and Dairy

  • 5 1/2 to 6 oz (175 grams) farmer’s cheese (labneh, ricotta, or cream cheese can be used) softened
  • 3 oz (75 grams) feta cheese, roughly crumbled or chopped
  • 2 tbsp grated parmesan cheese
  • 1 egg

Other Ingredients

  • 1 sheet ready-rolled puff pastry (1 lb / 450 grams), thawed overnight
  • 1 tsp fine sea salt
  • Fresh cracked black pepper to taste
  • 1/4–1/2 tsp chili flakes, depending on heat preference
  • 1 tbsp olive oil
  • 2 tbsp pine nuts

Instructions

  1. Prepare zucchini ribbons: Trim the bottom ends of the zucchini. Holding the top, use a vegetable peeler to shave thin ribbons from all four sides, discarding the core and avoid using the very first ribbons that are mostly skin.
  2. Drain excess moisture from zucchini: Place ribbons in a colander over a bowl, sprinkle with salt and toss to coat evenly. Set a small plate inside the colander on top of the ribbons and weight it down with heavy tins. Leave to press for 30 minutes to draw out excess water. After draining, wrap ribbons in paper towels to soak up remaining moisture. Can be done in advance and stored in the fridge.
  3. Preheat oven and prepare tart base: Preheat oven to 425°F (220°C). Roll out the thawed puff pastry sheet slightly to fit a 9-inch (23 cm) tart pan with removable bottom. Press pastry edges to adhere to pan, folding excess. Prick bottom with fork. Beat the egg with 1 tsp water and brush over pastry surface for egg wash. Sprinkle grated parmesan evenly over the base.
  4. Bake tart shell: Place the tart pan on the bottom third oven rack. Bake for 10 minutes. If puffed up, gently press down with the back of a spoon. Lower oven temperature to 350°F (175°C) and bake for another 8-10 minutes until golden and firm. Remove and set aside. Increase oven temperature back to 400°F (200°C).
  5. Prepare cheese and herb filling: In a bowl, mix the farmer’s cheese with the remaining beaten egg. Add spring onions, mint, parsley, lemon zest, chili flakes, and a generous amount of freshly cracked black pepper. Mix thoroughly.
  6. Assemble tart: Spread the cheese and herb mixture evenly over the pre-baked tart shell. Arrange zucchini ribbons on top in a casual twirly tangle. Sprinkle crumbled feta over the zucchini, drizzle with olive oil, and add a final grind of black pepper.
  7. Bake assembled tart: Return the tart to the oven placed on the center rack. Bake for 25-30 minutes until the pastry is puffed, crisp, golden, cheese is melted, and zucchini edges start to char slightly.
  8. Toast pine nuts: While tart bakes, heat a skillet over medium heat. Add pine nuts and toast, stirring often, until golden brown and fragrant, about 6-8 minutes. Watch carefully to avoid burning.
  9. Serve: Remove tart from oven and place on a cooling rack. Sprinkle toasted pine nuts evenly over the top. Optionally add extra lemon zest. Let cool 10 minutes before slicing with a serrated knife. Serve warm or at room temperature.

Notes

  • Feeds 6 as a main meal with side salad or 8 as a first course/appetizer.
  • No added salt in the recipe as both feta and parmesan provide saltiness; adjust seasoning if needed depending on cheese saltiness.
  • Zucchini ribbons can be drained and prepared in advance and stored in the fridge.
  • Use a serrated knife to cut the tart for clean slices.
  • This versatile tart is delicious served warm or at room temperature and great for leftovers at breakfast.

Keywords: zucchini tart, savory tart, feta tart, summer recipe, puff pastry tart, vegetarian savory tart, mint feta tart, pine nuts recipe

Find it online: https://reemcook.com/zucchini-feta-and-mint-tart-with-pine-nuts-recipe/