Easy zucchini tart with feta

Step 1/3

• ¼ green zucchini
• ¼ yellow zucchini
• 30 g feta cheese
• 75 g crème fraîche
• ½ clove garlic
• ½ lemon
• ½ tbsp olive oil
• salt
• pink peppercorns

• knife
• cutting board
• oven
• mandoline
• paper towels
• bowl
• immersion blender

Preheat oven to 200°C/ 400°F. Slice zucchini very thinly using a mandoline or knife. Sprinkle with a little salt and let sit for approx. 10–15 min. to draw out excess moisture. Pat dry with paper towels. Meanwhile, crumble the feta and mix with crème fraîche, finely grated garlic, lemon zest, and some pink pepper and salt. For an extra creamy consistency, you can briefly purée the mixture with an immersion blender.

Step 2/3

• ½ sheet puff pastry sheet

• baking sheet
• parchment paper

Roll out puff pastry on a baking sheet lined with parchment paper. Score a border approx. 2 cm wide around edge and prick the middle several times with a fork. Spread feta-crème-fraîche mixture evenly over pastry. Arrange zucchini slices on top in a slightly overlapping pattern and drizzle with olive oil. Bake the tart in the preheated oven for approx. 20 min. until puff pastry is golden brown and crispy.

Step 3/3

• 1 tbsp honey
• ½ tbsp olive oil
• 30 g feta cheese
• 5 g mint

• bowl (small)

Finally, mix honey with lemon juice and olive oil. Drizzle honey-lemon mixture over warm tart and garnish with remaining crumbled feta, fresh mint, crushed pink peppercorns, and lemon zest before serving.

Enjoy your meal!