Zucchini, Mint And Feta Tart With Pine Nuts Recipe

Picture flaky puff pastry with thinly sliced zucchini, tangy feta, and toasted pine nuts. I love how fresh mint and zesty lemon combine to give this Zucchini Feta tart its lively character. Each bite is a delightful mix of crisp accents and a hint of summer, making it perfect for a relaxed meal or breakfast leftovers.

I recently came up with this Zucchini, Mint and Feta Tart with Pine Nuts and I gotta say, it’s one of those recipes that really sparked my curiosity from the get-go. I used a sheet of puff pastry that I had thawed and layered it with thinly sliced zucchinis and a generous amount of tangy, crumbled feta cheese.

Toss in some toasted pine nuts, freshly chopped mint and the zest of one lemon with a splash of fresh lemon juice and extra-virgin olive oil and it’s just magical. The flavors reminded me of some of my past experiments, like that time I whipped up a zucchini tart or even a savory asparagus creation.

I know some people might say its perfect for a quick breakfast left-over, but honestly, every bite is a unique treat that makes you wonder what other summer delights you can create next. Enjoy exploring the flavor adventure!

Why I Like this Recipe

I like this recipe for a few reasons. First, I love how the fresh flavors like lemon zest, mint, and tangy feta come together to make something that tastes super refreshing and reminds me of summer. Second, its really simple to make – you just roll out the pastry, lay on the zucchini, add the feta and pine nuts, drizzle the lemon juice and olive oil, and it all bakes into a golden, delicious tart. Third, the mix of textures is awesome; the crunchy pine nuts and crisp pastry with the soft zucchini and creamy feta gives every bite a fun twist. And lastly, I really appreciate how any leftovers make a great quick breakfast the next day, which means I never feel like I’m wasting food.

Ingredients

• Puff pastry offers carbs and creates a light, flaky, crispy base.
• Zucchini is a low calorie veggie providing fibre and moisture for a tender bite.
• Feta cheese adds tangy, salty protein and creaminess to the dish.
• Pine nuts introduce healthy fats, protein and a nutty crunch in every bite.
• Mint leaves give a fresh, aromatic flavor while helping digestion and taste really cool.
• Lemon zest and juice deliver bright sour tang that balances rich flavors perfectly.

Ingredient Quantities

• 1 sheet puff pastry, thawed
• 2 medium zucchinis, thinly sliced
• 200 g feta cheese, crumbled
• 1/4 cup pine nuts, toasted
• A generous handful of fresh mint leaves, roughly chopped
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 2 tbsp extra-virgin olive oil
• Salt and freshly ground black pepper, to taste

How to Make this

1. Preheat your oven to 400°F and lightly grease a baking sheet. Roll out the puff pastry onto the sheet, letting the edges hang over just a bit.

2. Lay the thinly sliced zucchinis evenly across the puff pastry.

3. Crumble the feta cheese right over the zucchini, making sure to cover as much area as possible.

4. Drizzle the extra-virgin olive oil and lemon juice over the top, then scatter the lemon zest evenly.

5. Sprinkle the toasted pine nuts all over the mixture, then add the roughly chopped mint leaves.

6. Season with salt and freshly ground black pepper to your taste.

7. Bake in the preheated oven for about 20-25 minutes or until the pastry is golden brown and the zucchini is tender.

8. Remove from the oven, let it cool for a few minutes, then serve warm. Leftovers are perfect for breakfast the next day!

Equipment Needed

1. Oven with temperature control
2. Baking sheet and a light greasing tool like a brush or paper towel
3. Rolling pin for smoothing out the puff pastry
4. Sharp knife or mandoline and cutting board for slicing zucchinis and chopping mint
5. Measuring spoons and cups for the lemon juice, olive oil and pine nuts
6. A small grater for the lemon zest

FAQ

Zucchini, Mint And Feta Tart With Pine Nuts Recipe Substitutions and Variations

• If you don’t have puff pastry, try using phyllo dough instead even though it’s not as flaky.
• You can swap zucchinis with yellow squash or even thin slices of eggplant for a different twist.
• If you are out of feta, goat cheese or ricotta work pretty well in its place.
• Pine nuts can be replaced with chopped walnuts or sliced almonds if you’re looking to save a little money.
• Not a fan of mint? Give basil a shot to add a completely different herbaceous flavor.

Pro Tips

1. Try salting your zucchini slices before you use them. Let them sit for a few minutes to draw out some of the water then pat them dry with a paper towel so your puff pastry doesnt get soggy.

2. Make sure to toast the pine nuts on a medium-low heat, because they burn real fast. Keep a close eye on them, since burnt pine nuts can really ruin the taste.

3. If you want a crispier crust, brush the edges of the puff pastry with a little water or egg wash before baking. This trick really helps them turn out crunchy and golden.

4. Lastly, when you add in the mint and lemon zest, do it after the baking is done. Some fresh herbs lose their flavor in the heat, so sprinkling them on afterwards can add a really nice burst of taste.