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.