Baking · Finnish
Zucchini and Feta Tart
Zucchini and feta tart charms with the crispiness of puff pastry, the softness of ricotta, and the freshness of mint – a perfect vegetarian tart for everyday meals and special occasions. Yum!
Smarrig KitchenMachine-translated, original language: Suomi.
Method
- 1
Thaw the pastry according to the package instructions.
- 2
Wash the zucchini and trim the ends. Place the zucchini on a cutting board. Use a cheese slicer to shave long, thin ribbons along the entire length to get even strips. Turn the zucchini occasionally to keep the ribbons neat and thin. Stop when the core becomes too narrow to shave.
- 3
Place the zucchini ribbons in a bowl, sprinkle with salt (½ tsp), and toss.
- 4
Unfold the pastry and roll it out onto a sheet of baking paper until it is half as thick. Lightly score a 1.5 cm border around the edges with a knife. Prick the center all over with a fork. Transfer the pastry with the baking paper onto a baking sheet.
- 5
Crack the eggs into a glass and brush the edges of the pastry. Save the remaining egg from brushing for the ricotta filling.
- 6
Put the ricotta in a bowl, add the remaining eggs, mint, half of the feta crumbled, seasonings, and the grated lemon zest. Spread the filling onto the pastry base.
- 7
Squeeze the excess liquid out of the zucchini ribbons with your hands and arrange them on top of the ricotta filling. Crumble the remaining feta on top.
- 8
Bake at 225 degrees on the middle rack of the oven for 15 minutes. Sprinkle the pine nuts evenly on top and continue baking for another 5 minutes.
- 9
Finish the slightly cooled tart with a drizzle of olive oil and fresh mint leaves.