Zucchini Blossom Tart2017-07-27
- 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.
- 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
Preheat oven to 425 degrees F.
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.
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.
Mix kale mixture and cheese mixtures together.
Line baking sheet with parchment paper and lay dough out flat atop paper.
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.
Bake in 425 degree oven for 25 - 30 minutes, until pastry is puffed and golden.
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.