Lemon, Zucchini and Canadian Feta Tart

Lemon, Zucchini and Canadian Feta Tart Author: Canadian Living Credits: Lemon, Zucchini and Canadian Feta Tart

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.

  • Portion size 8 servings

Ingredients

  • 1 pkg (397 g) puff pastry thawed
  • 1/2 cup basil pesto
  • 1 zucchini thinly sliced
  • 2 teaspoons olive oil
  • 1 teaspoon grated lemon zest
  • pinch each salt and pepper
  • 1/2 cup each crumbled Canadian Feta cheese and grated Canadian Parmesan cheese
  • 1 egg lightly beaten
  • 1/4 cup loosely packed fresh basil leaf thinly sliced

Method

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.

Nutritional facts Per serving: about

  • Fibre 2 g
  • Sodium 507 mg
  • Sugars 2 g
  • Protein 9 g
  • Calories 405.0
  • Total fat 30 g
  • Potassium 173 mg
  • Cholesterol 38 mg
  • Saturated fat 6 g
  • Total carbohydrate 26 g

%RDI

  • Iron 13.0
  • Fibre 0.0
  • Folate 16.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 14.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 10.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lemon, Zucchini and Canadian Feta Tart

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