The weather has been great lately with the first hint of spring in the air. I’m tired of winter dishes and have been itching to cook lighter food with fresh herbs and vegetables. This tart is a nice taste of things to come in the warmer months ahead – the fresh aroma of mint and lemon combined with creamy feta, crispy puff pastry, and delicious zucchini. The original recipe is from an old issue of Donna Hay Magazine.

Zucchini Tart With Mint And Feta (serves 4)

1 sheet puff pastry (thawed if frozen)
zucchini, thinly sliced (amount depends on the size of the puff pastry sheet)
1-2 tablespoons olive oil
finely grated rind of 1 organic lemon
sea salt and black pepper
1 egg, lightly beaten
about 5 oz (150g) feta, crumbled or cubed
mint leaves
extra olive oil for drizzling

1. Preheat oven to 390F (200C)
2. Place pastry on baking sheet lined with baking paper.
3. Place the zucchini slices, olive oil, lemon rind, salt, and pepper in a bowl and toss to coat.
4. Layer the zucchini in rows on the pastry with slices overlapping, leaving a 1/2″ border all around.
5. Brush pastry border with egg.
6. Bake for about 25 minutes or until pastry is puffed and golden.
7. Let cool slightly and top with feta and mint leaves. Sprinkle with extra pepper and drizzle with extra olive oil.

Enjoy!