Zucchini Blossom Tart

2017-07-27
Zucchini Blossom Tart
  • Servings : 8
  • Prep Time : 30m
  • Cook Time : 25m
  • Ready In : 60m

This zucchini blossom tart tops my summer recipe list as it is beautiful and delicious! All the produce comes from my garden so it’s fresh and easy.

Ingredients

  • 1 - 14 ounce package Dufour frozen all-butter puff pastry, defrosted
  • 4 cups chopped fresh kale, stalks removed
  • 1/2 cup sliced scallions or white onion
  • 2 garlic cloves, minced
  • 2 Tablespoons chopped or torn mint leaves
  • 2 Tablespoons chopped flat-leaf parsley
  • 1 Tablespoon chopped or torn lemon basil
  • 1/4 cup pine nuts, lightly toasted
  • 1/2 cup feta crumbles
  • 1/2 cup freshly grated pecorino cheese
  • 1/3 cup ricotta cheese
  • zest of 1 lemon
  • 1 small zucchini shaved into about 12 thin pieces
  • 6 zucchini flowers, cut lengthwise if large
  • 1 egg, lightly beaten for egg wash

Method

Step 1

Preheat oven to 425 degrees F.

Step 2

Heat a small dutch oven on stovetop and drizzle with a few tablespoons of olive oil to cover bottom of pan. Saute kale, scallion, garlic, mint, parsley, and basil. Lightly season with a pinch of salt & pepper. Cook, stirring continuously, for about 15 minutes until kale is wilted. Remove from heat.

Step 3

Combine feta, pecorino, ricotta, 2 tablespoons pine nuts (reserve other 2 T for topping) and lemon zest. Season lightly with a pinch of salt & pepper.

Step 4

Mix kale mixture and cheese mixtures together.

Step 5

Line baking sheet with parchment paper and lay dough out flat atop paper.

Step 6

Cover dough with kale filling, leaving about 1 1/2" border all the way around. Top with zucchini shavings and flowers. Fold over edges of dough like a pie. Brush pastry edges with egg wash.

Step 7

Bake in 425 degree oven for 25 - 30 minutes, until pastry is puffed and golden.

Step 8

Remove from oven and sprinkle with remaining pine nuts. Serve warm or at room temperature.

Source (Who needs to reinvent the wheel…a great recipe is a great recipe!): Inspired by Yotam Ottolenghi.

Short Cut: Make ahead of time and store in the refrigerator for up to 2 days.

 

 

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