Zucchini Tart with Whipped Feta & Lemon 

Zucchini Tart with Whipped Feta & Lemon

By: Lee Holmes

Nestled atop a buttery puff pastry base, delicately sliced zucchinis take centre stage, their mild yet distinct taste mingling effortlessly with the creamy whipped feta mixture.

Ingredients

• 1 sheet ready-rolled puff pastry
• 150g feta
• 1 tsp dried basil
• Zest 1 lemon
• 1 tbsp lemon juice
• 2 tbsp olive oil
• Salt & pepper, to taste
• 2 medium zucchinis, thinly sliced
• 50g parmesan, grated
• Hot honey, for drizzling (optional)
• Fresh basil leaves, to garnish

Method

• Preheat oven to 200°C and line a tray with baking paper.
• Place puff pastry sheet on prepared baking tray. Using a sharp knife, lightly score a border about 1 inch from the edge of the pastry sheet being careful not to cut all the way through. This will create a border for the tart.
• In a small bowl, crumble feta. Add the basil, lemon zest, juice and olive oil. Use fork or electric mixer to whip the mixture until smooth and creamy. Season with salt and pepper to taste.
• Spread the whipped feta mixture evenly within the border on puff pastry sheet.
• Arrange sliced zucchini on top of whipped feta in a single layer, slightly overlapping the slices.
• Drizzle zucchini with a little olive oil and season with salt and pepper.
• Sprinkle parmesan evenly over the top of zucchini slices.
• Bake in preheated oven for 20–25 mins, or until puff pastry is golden brown and zucchini is tender.
• Remove from oven and let tart cool slightly on baking tray.
• Garnish with fresh basil leaves and drizzle with hot honey, if desired, before serving.
• Slice tart into squares or rectangles and serve warm or at room temperature as a delicious appetiser.

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.