We’ve had the most beautiful spring weather this past week. All of a sudden, it’s as if plants are exploding with bright green leaves and delicately scented flowers, and every morning and evening we are being treated to the most beautiful bird concert. Spring is my favorite season, and I wish it would last all year!
I find cooking to be so much more fun in spring and summer. With all the fresh produce, even the simplest dishes are so satisfying. I didn’t feel like spending hours in the kitchen over the weekend, so I decided to make this super quick and equally delicious Zucchini Tart.
The recipe is from an old issue of Donna Hay Magazine, but you really don’t need a proper “recipe” for it. The tart is prepared in 15 minutes (I’m a pretty slow cook), and it takes only 20 minutes to bake in the oven. Served with a simple salad, it makes a great lunch or light dinner.
Zucchini Tart With Mint And Feta (serves 2)
- 1 sheet puff pastry
- 1-2 zucchini (depending on the size of the zucchini and the puff pastry)
- finely grated peel of 1 lemon
- 1 tablespoon extra virgin olive oil
- 1 lightly beaten egg
- feta cheese, crumbled or cut into small cubes
- fresh mint leaves
- extra olive oil for drizzling
1. Put the puff pastry on a baking sheet, and create a raised border by folding over all four sides by about 1/2 inch.
2. Cut zucchini into thin slices.
3. In a bowl, combine sliced zucchini, grated lemon peel, and olive oil. Season with salt and pepper.
4. Arrange zucchini slices in overlapping rows on puff pastry.
5. Using a pastry brush, brush egg on pastry border.
6. Bake in preheated oven at 200C/390F for about 20 minutes or until pastry border is golden.
7. Let cool for a couple of minutes.
8. Sprinkle with cheese, mint, some extra pepper, and drizzle with extra virgin olive oil.