Is there anything better than crisp golden pastry? Maybe crisp golden pastry with a gorgeous glass of Yealands Reserve Sauvignon Blanc?! This is the perfect summertime dish which will make a beautiful lunch or appetizer. It is super impressive but relatively simple to pull off if you follow all my steps!
PREP TIME: 30 MINS
COOKING TIME: 40-50 MINS
Firstly, we need to prepare the zucchini. The best way to slice them is with a mandolin but if you don’t have one then thinly slice them with a knife. Sprinkle with salt and leave for 15 minutes. After 15 mins pat them dry with paper towels or very gently squeeze them in a muslin cloth to get the water out.
Preheat oven to 200c (or 180c fan)
In a food processor blend the feta with the olive oil until smooth then add the ricotta and mix until evenly incorporated.
Stir through the thyme leaves, zest of one lemon, 1 tbsp lemon juice and season to taste with pepper (it shouldn’t need any salt but add some if you wish).
Roll the pastry into an approximately 25cm x 35cm rectangle onto a sheet of baking paper dusted with flour (I find this the easiest way to roll pastry out, so it doesn’t stick to the bench).
Score a border 2cm in from the edge with a knife, not going all the way through to the bottom. This will create the puffed border of the tart. With a fork prick the pastry all over inside the border.
Spread the cheese filling out evenly, not going over the scored lines. Top with the zucchini slices in whatever pattern you wish - I like the more rustic look of them scattered.
Drizzle the top with olive oil and freshly cracked pepper. Mix the egg with 1 tbsp water and brush the border of the pastry.
Bake in the oven for 40 – 50 mins until golden and the bottom is fully cooked. Top with fresh basil and thyme leaves and the zest of the second lemon.
Recipe created for Yealands by Burnt Butter Table.
Wine match: Yealands Reserve Sauvignon Blanc.