This Zucchini, Mint and Feta Tart is a deliciously light and savoury dish, perfect for lunch, dinner, or even as an impressive addition to a picnic spread. With its flaky pastry base and a creamy filling infused with fresh flavours, it’s a sure crowd-pleaser.
Ingredients:
- 1 sheet of puff pastry, thawed
- 2 medium zucchinis, thinly sliced
- 200 g feta cheese, crumbled
- 3 eggs
- 150 ml cream
- 1 small handful fresh mint leaves, chopped
- 1 small handful fresh parsley, chopped
- 1 garlic clove, minced
- Salt and pepper, to taste
- Olive oil, for drizzling
Method:
- Preheat the oven to 200°C (180°C fan-forced). Line a tart tin with the puff pastry, trimming the edges. Prick the base with a fork and bake for 10 minutes until lightly golden. Remove and set aside.
- Prepare the filling. In a mixing bowl, whisk together the eggs, cream, half the feta, garlic, mint, parsley, salt, and pepper.
- Assemble the tart. Arrange zucchini slices evenly over the pre-baked pastry. Pour the egg mixture over the zucchini, spreading it out gently. Sprinkle the remaining feta on top.
- Bake. Place the tart back into the oven and bake for 25–30 minutes, or until the filling is set and golden.
- Serve. Allow to cool slightly, then drizzle with olive oil and garnish with extra mint leaves if desired. Serve warm or at room temperature.
This tart is best enjoyed fresh but can be stored in the fridge for up to two days.
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