Rustic Zucchini Pesto Tart with Feta is the perfect party snack not to mention easy to prepare and equally easy to eat. Serve them as a side dish at a party, or eat them with a salad as a light lunch. Either way, all you have to do is sit back and wait for the compliments.
I want to share this easy springtime appetizer which not only looks pretty but in addition, is also bursting with flavor.
Puff pastry is a flaky light pastry made from a laminated dough composed of dough and butter. The butter is put inside the dough, ready, and waiting, which is repeatedly folded and rolled out before baking. In this recipe, I use store-bought puff pastry to make a quick and easy tart. You can use the entire sheet to make a big tart or shape smaller individual tarts.
The zucchini or courgette is a summer squash. Zucchini has a good amount of potassium additionally is also high in the antioxidant vitamin C, which may help the lining of your blood cells function better, lowering blood pressure and protecting against clogged arteries. Great simple vegetable which can so versatile when it comes to cooking.
I love this tart, it is one of my favorites not to mention so easy to make. It has all the right colors to lift your spirits, and all the aromas to entice your appetite. It is a perfect appetizer for any gathering. A delicious start for a wonderful meal you may be sharing with people that you cherish.
Rustic Zucchini Pesto Tart with Feta
- 1 Puff Pastry sheet
- ¼ cup Pesto
- 2 medium Zucchini
- 2 tbsp Olive Oil
- 1 tsp Lemon Juice
- ½ tsp Salt
- ½ tsp Pepper
- ¼ cup Feta cheese
- Preheat the oven to 375°F (180°C) with a rack in the center position.
- Wash and dry the zucchini, cut the ends off, then slice thinly lengthwise with a potato peeler.
- Place in a bowl and dress with Olive oil, lemon juice, salt and pepper
- Carefully unfold the puff pastry sheet on to a baking sheets lined with parchment pape or glazed with spray and cook.
- With a sharp knife, score the pastry about ¼ inch from the edges to create a border (be careful not to cut all the way through).
- Dry bake the pastry for about 10 minutes in the oven.
- Once pastry has been removed from the oven, spread the pesto evenly on the crust inside the border.
- Arrange the zucchini slices evenly over the crust.
- Crumb the feta cheese over the tart.
- Bake the tart for 15 minutes, or until the crust is puffed up and golden brown.
- Cut into sqaures while still hot. Serve warm.
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