Zucchini and Feta Ricotta Tart
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: Closetcooking.com
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.