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9 May 2026
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3 June 2026
Light, fresh and full of flavour, this zucchini, mint and feta tart works beautifully for lunch, dinner or weekend entertaining. The combination of creamy feta, fresh herbs and golden pastry creates a dish that feels both comforting and vibrant.
Ingredients
- 1 sheet butter puff pastry, thawed
- 2 medium zucchinis, thinly sliced
- 150g feta, crumbled
- 3 eggs
- ½ cup thickened cream
- ¼ cup grated parmesan
- 2 tablespoons fresh mint, finely chopped
- 1 tablespoon olive oil
- Salt and cracked black pepper
- 1 teaspoon sesame seeds (optional)
Method
Preheat oven to 200°C. Line a tart tin or shallow baking dish with baking paper and gently press in the puff pastry. Trim edges if needed and prick the base lightly with a fork.
Heat olive oil in a frying pan over medium heat. Add zucchini slices and cook for 4–5 minutes until slightly softened and lightly golden. Remove from heat and allow to cool slightly.
In a bowl, whisk together eggs, cream, parmesan and chopped mint. Season lightly with salt and cracked black pepper.
Scatter the zucchini evenly over the pastry base, followed by the crumbled feta. Pour over the egg mixture, allowing it to settle between the layers.
Fold pastry edges slightly inward for a rustic finish and sprinkle with sesame seeds if using.
Bake for 30–35 minutes or until the pastry is crisp and golden and the filling is set.
Serve warm with a simple green salad or enjoy cold the next day for an easy lunch. The fresh mint adds brightness while the feta brings a lovely savoury balance to the tart.
