ZUCCHINI AND FETA TART

Zucchini deserves better than a side-of-the-plate afterthought, and this tart is its moment to shine. Thin ribbons of zucchini, crumbled salty feta, and a golden, crisp crust come together in something that looks like it took hours but barely asks anything of you. Make your own tart shell from scratch for the full experience, or reach for store-bought puff pastry on a busy day. Either way, this is the kind of recipe that earns a permanent spot in your summer rotation. Simple enough for a weeknight, beautiful enough for your dinner guests.

Print Recipe

Zucchini and feta tart

Makes: One 23 cm / 9-inch tart Tin: 23 cm / 9-inch tart

You will need a 9 inch tin with removable bottom

INGREDIENTS

For the crust

• 200 g all-purpose flour
• ½ tsp fine sea salt
• 120 g cold unsalted butter, cubed
• 1 egg yolk
• 1–2 tbsp ice-cold water, if needed

For the filling

• 5–6 medium zucchini
• 2 tbsp olive oil
• 1 tbsp fresh thyme leaves
• 2 large eggs
• ½ cup crème fraîche
• ½ cup crumbled feta
• 3 tbsp finely chopped fresh chives
• Fine sea salt
• Freshly ground black pepper

INSTRUCTIONS

1. Start by making your tart crust. Combine the flour and salt. Add the cold butter and rub it into the flour with your fingertips—or pulse briefly in a food processor—until the mixture has a fine, sandy texture. Add the egg yolk and mix just until the dough begins to come together. If necessary, add the ice water, 1 teaspoon at a time until everything comes together.Shape into a disc, wrap and refrigerate for 30–45 minutes.

2. Roll the chilled dough to approximately 3 mm thick and use it to line a 23 cm / 9-inch tart tin with a removable bottom. Trim the edges and refrigerate for another 20–30 minutes. Preheat the oven to 180°C / 350°F.

3. Slice the zucchini lengthwise into approximately 3 mm-thick strips. Blanch in boiling salted water for 1 minute, then immediately transfer to an ice bath. Drain and dry very thoroughly—this is important so the tart doesn’t become watery. Gently toss with the olive oil, thyme, a little salt and freshly ground black pepper.

4. Make the filling by Whisking the eggs and crème fraîche until smooth. Fold in the feta and chives and season lightly with salt and pepper. Go easy on the salt as the feta is already salty. Pour the mixture into the partially baked tart shell.

5. Arrange the zucchini strips in overlapping concentric circles, beginning around the outside edge and working toward the center. Keep the strips fairly upright so you get that beautiful layered, almost floral effect.

6. Bake at 180°C / 350°F for approximately 30–40 minutes, or until the filling is just set and the zucchini is lightly golden at the edges.

Let the tart rest for 15 minutes before carefully removing it from the tin.

Serve warm or at room temperature.

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