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
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
- Folate 16.0
- Calcium 14.0
- Vitamin A 10.0
- Vitamin C 3.0
