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Zucchini and Feta Ricotta Tart

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 4


1/2 cup ricotta

1/4 cup feta, crumbled

1 lemon, zested and juiced

1/4 cup fresh chopped herbs (like dill, mint, parsley)

1 egg, lightly beaten

to taste salt and pepper

1 sheet puff pastry, (thawed according to package instructions)

1 large zucchini, thinly sliced

1 Tablespoon Brennan’s Cellars Extra Virgin Olive Oil

Adapted From:

This elegant tart is a great vegetarian entree paired with a salad and glass of South Island Sauvignon Blanc or as a brunch dish.

Preheat oven to 400F.

Mix the ricotta, feta, lemon juice, lemon zest, egg, salt and pepper in a bowl.Roll the puff pastry out to a 16×10-inch rectangle.Score a line around the puff pastry 1-inch from the edge. Spread the ricotta mixture over the center of the dough. Arrange zucchini slices in a single layer on top of the ricotta mixture. Brush the outside inch of the pastry with oil.

Bake until the zucchini tender and the pastry is golden brown, about 15-25 minutes.