Well Dined

4Jul/120

Zucchini, Pea, Mint, and Feta Tart

I am so excited about zucchini season it isn't even funny.  I have literally been dreaming about zucchini!  The very first thing that I wanted to make was this gorgeous vegetable tart.  Flaky, buttery puff pastry is topped with thinly shaved zucchini, bright peas, tangy feta, and fresh mint.  Yum, oh yum.

I had leftover feta, peas, and mint so I went ahead and mixed them up and added in some scallions.  The feta that I used is a super delicious goat and sheep mixture from Whole Foods.

I didn't have any more puff pastry, but I did have some phyllo.  So I staked a couple of layers, brushing with butter as I went, and rolled the pea mixture up inside.

Then I baked it until the phyllo was golden and crispy.

Zucchini, Pea, Mint, and Feta Tart
adapted from Taste.com

1 sheet ready-rolled puff pastry,thawed
2 small zucchini, cut into thin ribbons using a vegetable peeler
2 scallions, thinly sliced
1/2 cup frozen peas, thawed on paper towel
1/2 cup crumbled feta
1/4 cup mint leaves, roughly chopped
Extra virgin olive oil, to drizzle

Preheat the oven to 425 degrees F. Line a tray with baking paper.

Place the puff pastry on the prepared tray and prick all over using a fork. Top with zucchini, peas, scallions, and season with black pepper, then top with pieces of feta.

Bake the tart for 15-18 minutes until the pastry base is crisp and sides are golden brown. Scatter with mint and drizzle with a little olive oil.

Pea and Feta Pastries
Makes 2 pastries

1/2 cup frozen peas, thawed
1/2 cup crumbled feta
1/4 cup mint leaves, chopped
1/4 cup scallion greens
8-12 sheets phyllo dough
1/2 stick butter, melted (or cooking spray)

Heat oven to 350 degrees F. Line a baking sheet with parchment paper.

Combine the peas, feta, mint, and scallions in a bowl; season with salt and pepper.

Brush a sheet of phyllo with butter (or use cooking spray) and lay another on top. Repeat until you have a stack of 4-6 sheets. Place half of the filling to one end of the phyllo. Fold over the short end, then the long sides, and roll into a package. Place seam side down onto the parchment paper and brush with more butter. Repeat for a second pastry.

Bake until golden brown, about 30 minutes.

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