The farmer’s markets are booming right now, not only are they a great way to get fresh organic produce but they are also a wonderful way to support your local farmers. If you haven’t had a chance to make it to one yet, I suggest you add it to your summer agenda. The things that you can find there are so worth it; tons of varieties of funky heirloom tomatoes, ginormous squash, fresh juicy berries, yellow watermelon, purple potatoes, you name it, they’ve got it.
Unfortunately for me I haven’t had a chance to get to the farmer’s market yet since it’s only on Wednesday mornings when I work and Saturday mornings, which, lately have been crazy busy.
Fortunately for me, my Mom goes as much as she can and brings me a few goodies back.
This past week I was at my parents quite a bit since Kevin was out of town for work, so naturally I wanted to cook up a storm while he was gone. While I was menu planning my Mom suggested that I use the zucchini that she had gotten at the farmer’s market, but had yet to use.
Seeing as we had puff pastry on hand, my mind immediately went to a nice summery tart. Layers of zucchini on top of puff pastry with a little onion and feta cheese; yes please!
Later that night when I told Kevin I made a zucchini tart, he was quite perplexed. “Aren’t tarts sweet? That sounds kind of weird?” So, if you’re also confused, know this, not all tarts have to be sweet. Savory tarts are delicious, and in my opinion even better than the typical sweet one.
The combination of the buttery pastry, thin zucchini, and salty feta is SO good. Topping it off with a little sliced onion, parmesan cheese, and red pepper flake really brings it all together.
Not only is this easy as can be, it is stunningly gorgeous to look at, friends and family will definitely be impressed and they don’t even have to know how simple it was. Serve as a side dish to grilled chicken or fish for dinner or pair with a light salad for a lovely little lunch.
The farmer’s market had giant zuchinins, but if you can’t find one as large as this two small ones will work just fine. Slice thinly.
Zucchini’s are composed of 95% water so you need to do something to dry them out, otherwise your tart will be soggy. First, line them up on a baking sheet you’ll probably need two.
Cover with plastic.
Place another cookie sheet on top to press zucchini down and help release the water. Let sit for an hour. After an hour, rinse the residule salt off with water. Place all the sliced zucchini in a towel and squeeze until all the water comes out.
Roll out puff pastry slightly.
Thinly slice some onion and crumble feta.
Sprinkle with onion.
Also a little bit of parmesan and red pepper flakes. Bake in a 350 degree oven for 25 minutes or until pastry is golden brown and feta has started to melt.
Cut into squares. Serve!
Zucchini & Feta Tart
1 Sheet Puff Pastry
1 large zucchini thinly sliced (about 3 cups)
¼ large onion thinly sliced
½ cup crumbled feta cheese
¼ cup grated parmesan cheese
Pinch of red pepper flakes (optional)
Line zucchini up on a cookie sheet so that none are overlapping. Generously salt with Kosher salt. Place a piece of plastic wrap over the zucchini and then place another cookie sheet on top. Let set for at least one hour and up to 3. Rinse remaining salt off of zucchini and then squeeze dry with a dish towel. This process will help to get most of the water out so they don’t become soggy during baking. Slightly roll out pastry sheet. Place on greased cookie sheet. Start layering the zucchini in rows, overlapping as your go. When layering is complete sprinkle with sliced onions, feta, parmesan, and red pepper flakes (optional). Bake in a 350 degree oven for 25-30 minutes or until the pastry is golden brown and cheese is starting to melt.
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