Recipe: Pesto, Zucchini and Feta Tart
● By Lana Granfors
By Lana Granfors
Photo: Kara Stewart
Basil… zucchini…basil… zucchini… what to do with all of it? Gardens are still producing it and the farmers’ markets still have plenty available, so give this amazing tart a try. I first had it at a friend’s house as an appetizer and had to have the recipe, which she did not mind sharing. I’ve made it several times and there’s not a thing I would change!
It’s so easy. The fresh and flavorful tart is as beautiful as it is delicious. Pair it up with a simple salad as a light supper, alongside a frittata for breakfast or as an appetizer.
1 sheet puff pastry, thawed (if frozen)
½ cup pesto
3 shallots, thinly sliced
1-2 medium or large zucchini, thinly sliced
2 T olive oil
Salt and fresh ground pepper to taste
½ cup crumbled feta cheese
½ cup grated Parmesan cheese
1 egg, lightly beaten
¼ cup fresh basil, finely chopped
Zest of 1 lemon
1 | Preheat oven to 400F. Line a 9x12″ baking sheet with parchment paper.
2 | Prepare a clean flat surface by lightly dusting with flour. Roll out the puff pastry so that it is just slightly bigger than the baking sheet. Transfer onto the baking sheet, being careful not to tear the pastry. Fold the edges back in to create a 1/2″ border. Spread the pesto onto the pastry, covering the whole pastry, but leaving the border untouched.3 | In a large mixing bowl, toss together the zucchini slices with olive oil, salt and pepper. Arrange the slices on top of the layer of pesto, overlapping them slightly as you go. Sprinkle with the crumbled feta and grated Parmesan cheese.
4 | Lightly brush the edges of the pastry with the beaten egg. Bake the tart in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden, and the zucchini is just starting to brown around the edges.
5 | Let cool for about 5-10 minutes. Add a scattering of chopped basil and fresh lemon zest at the last minute, just before serving.Prep: 30 minutes; cook TIME: 35-40 minutes; Total: 45 MINUTES
Serves 4 to 6