Lemon, Zucchini and Canadian Feta Tart
21 people added this to their Recipe Box
Lemon, Zucchini and Canadian Feta TartThis savoury tart makes a delicious appetizer, or serve it as an entree with a side salad. Keep the puff pastry cold until ready to use to guarantee a flaky texture.3 user reviews.
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 405405 cal |
| pro | 9 g9g pro |
| total fat | 30 g30g total fat |
| sat. fat | 6 g6g sat. fat |
| carb | 26 g26g carb |
| dietary fibre | 2 g2g dietary fibre |
| sugar | 2 g2g sugar |
| chol | 38 mg38mg chol |
| sodium | 507 mg507mg sodium |
| potassium | 173 mg173mg potassium |
| % RDI: | - |
| calcium | 1414 calcium |
| iron | 1313 iron |
| vit A | 1010 vit A |
| vit C | 33 vit C |
| folate | 1616 folate |
This savoury tart makes a delicious appetizer, or serve it as an entree with a side salad. Keep the puff pastry cold until ready to use to guarantee a flaky texture.
Ingredients
- 1 pkg (397 g) frozen puff pastry , thawed1 pkg (397 g) frozen puff pastry, thawed
- 1/2 cup basil pesto 1/2 cup basil pesto
- 1 large zucchini , thinly sliced1 large zucchini, thinly sliced
- 2 tsp olive oil 2 tsp olive oil
- 1 tsp grated lemon zest 1 tsp grated lemon zest
- each salt and pepper Pinch each salt and pepper
- 1/2 cup each crumbled Canadian Feta cheese and grated Canadian Parmesan cheese 1/2 cup each crumbled Canadian Feta cheese and grated Canadian Parmesan cheese
- 1 egg , lightly beaten1 egg, lightly beaten
- 1/4 cup loosely packed fresh basil leaves , thinly sliced1/4 cup loosely packed fresh basil leaves, thinly sliced
Preparation
On parchment paper, roll out pastry into 13- x 10-inch (33 x 25 cm) rectangle; transfer paper with pastry to baking sheet, folding edges over 1/2 inch (1 cm) to form border.
Spread pesto evenly to border. In bowl, toss together zucchini, oil, lemon zest, salt and pepper; slightly overlap zucchini on pesto. Sprinkle with Feta and Parmesan cheeses. Brush border with egg.
Bake in 400°F (200°C) oven until puffed and golden, 30 to 33 minutes. Let cool for 5 minutes. Top with basil. Cut into 8 portions.
Spread pesto evenly to border. In bowl, toss together zucchini, oil, lemon zest, salt and pepper; slightly overlap zucchini on pesto. Sprinkle with Feta and Parmesan cheeses. Brush border with egg.
Bake in 400°F (200°C) oven until puffed and golden, 30 to 33 minutes. Let cool for 5 minutes. Top with basil. Cut into 8 portions.
- Keywords : Appetizers; Bake; Puff pastry; Feta; Parmesan; Zucchini; 500 calories;
Related content
-
Lamb Sausage Rolls
Guests will love the orange and fennel flavours of these two-bite rolls.
-
Golden Chicken Brie and Cranberry Turnovers
Take your pick of nine delicious, easy-to-make party delights in our "Fantastic Finger Foods"...
-
Anchovy Puff Pastry Straws
Crunchy golden straws make perfect party munchies with a glass of bubbly. The puff pastry must be...
-
Manchego Chorizo Puffs
Light and flaky, these delectable pastries will disappear faster than you can say "Ol?"
