Zucchini Tart with Feta and Mint
Elevate your dinner table with this elegant and savory Zucchini Tart with Feta and Mint—a perfect blend of flaky puff pastry, creamy feta cheese, and the refreshing zing of mint. Thinly sliced zucchini is artfully layered on a base of tangy feta mixed with garlic, lemon zest, and olive oil, creating a dish that's as visually stunning as it is delicious. The golden, crispy pastry is bordered with a beautifully puffed crust, while fresh mint leaves scattered on top add a burst of freshness to every bite. Ready in under an hour, this tart is an impressive yet surprisingly easy recipe ideal for brunch, light lunches, or as a standout appetizer for entertaining. Try this crowd-pleasing zucchini tart, and experience the delightful harmony of flavors and textures that make it unforgettable!
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Recipe Information
Ingredients
- 1 package puff pastry sheet
- 2 medium zucchini
- 150 grams feta cheese
- 10 grams fresh mint leaves
- 2 tablespoons olive oil
- 1 clove garlic
- 1 teaspoon lemon zest
- 1 large egg
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon plain flour
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Lightly flour your work surface and roll out the puff pastry sheet until it is approximately a 10x14-inch rectangle. Transfer the pastry to the prepared baking sheet.
Using a sharp knife, score a 1-inch border around the edge of the pastry, being careful not to cut all the way through. This will create a raised crust.
In a small bowl, beat the egg with 1 tablespoon of water. Brush the egg wash along the scored border of the pastry. Set aside.
Slice the zucchini into thin rounds, about 1/8 inch thick. Lay the slices on a paper towel and sprinkle them with a pinch of salt. Let them sit for 10 minutes to release excess moisture, then pat them dry with another paper towel.
In another bowl, crumble the feta cheese and stir in the minced garlic, lemon zest, olive oil, and black pepper. Mix well.
Spread the feta mixture evenly over the inside of the scored puff pastry, avoiding the border.
Arrange the zucchini slices on top of the feta mixture, slightly overlapping them in rows or a circular pattern as desired.
Bake the tart in the preheated oven for 25-30 minutes, or until the pastry is golden and puffed, and the zucchini is tender.
Remove the tart from the oven and let it cool slightly. Scatter fresh mint leaves over the top before serving.
Cut the tart into pieces and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 510 mg | 22% | |
| Total Carbohydrate | 11.3 g | 4% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 2.2 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 147 mg | 11% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 218 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
