Zucchini, cherry tomato and feta tart. Photo by Gregor Richardson.
This recipe is the perfect base for any number of delicious
toppings. I always have ready-rolled pastry in the freezer,
which is perfect for a quick tart like this. Be creative with
the vast array of delicious seasonal produce.
1 sheet ready-rolled puff pastry
1 zucchini, peeled into strips with a potato peeler
12 pitted olives
6 cherry tomatoes
2 Tbsp ricotta or creme fraiche
1 tsp whole grain mustard
50g feta cheese
Sea salt and freshly ground pepper
6 fresh basil, marjoram or oregano leaves
Preheat oven to 200degC.
Place the puff pastry sheet on to a baking tray. Prick the
centre of the pastry, leaving a 1cm rim around the edges.
Mix the ricotta or creme fraiche with the mustard and
sprinkling of salt. Spread it over the base of the pastry.
Drizzle a little oil over the zucchini strips and basil, a
sprinkle of salt and pepper and crumbled feta cheese. Pile
this over the pastry and scatter over the tomatoes and
Bake until the pastry is golden brown and the tomatoes are
just about to burst (15-20 minutes).
Serve hot or cold with one last drizzle of extra-virgin olive
Alison Lambert will demonstrate this recipe at the Otago
Farmers Market on Saturday.