Zucchini Feta Tart
Notes: A simple tart for an easy weekend supper for two, double the recipe if serving more people. We love the crunch of the puff pastry under the zingy flavour combination of zucchini, feta and dill.
The whipped feta in this recipe comes from the very clever Hetty Mckinnon of Arthur Street Kitchen fame, it is sure to become a favourite and as Hetty says it also makes a great dip!
- 1 x 375g packet Carême Butter Puff Pastry, defrosted
- 2 x medium zucchini
- ¾ cup flat leaf parsley
- 1 small cloves garlic
- Zest & juice of one lemon
- 1 to 2 tablespoon extra-virgin olive oil
- Sea salt
- Handful fresh mint leaves
- 150g Danish feta
- 1 small clove garlic crushed
- 1 tablespoon lemon juice
- ¼ cup fresh dill
- ¾ cup extra virgin olive oil
- Black pepper
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Pre-heat oven to 200c fan-forced (220c non-fan).
Remove pastry from packet and cut two 12cm x 12cm squares. Wrap the remaining pastry in its plastic wrapping and re freeze within 24 hours of defrosting (ideally pop it in a snap lock bag before placing in freezer).
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Line a small baking tray with paper, place the pastry on the tray place another sheet of paper on top of the pastry followed by a second baking tray. Bake in pre-heated oven for 15 minutes. Turn oven down to 180c fan-forced (200c non-fan), remove the top tray and paper, continue to bake for a further 10 minutes or until pastry is golden brown.
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Meanwhile prepare the zucchini, use either a spiralizer or a mandolin to cut the zucchini into thin slices then carefully stack the slices on top of each other and us a e knife to cut them into thin strips, this is easier than it sounds and really doesn’t take long. Place zucchini in a heat proof bowl, cover with boiling water from the kettle and leave to sit for 2 to 3 minutes, then drain.
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For the whipped feta blitz the feta, garlic, lemon juice, dill, olive oil and a grind of black pepper in a food processor until you have a creamy consistency, it should be the consistency of thick yoghurt add a little more olive oil if too thick.
Place the pastry on plates, spread with a little of the whipped feta, pile on the zucchini, followed by a final dollop of whipped feta, sprinkle with fresh mint and serve.
Optional extras to serve: roasted pumpkin seeds, sesame seeds or chopped almonds
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