Zucchini, Goat’s Feta & Pine Nut Tart Recipe

This quick and easy recipe makes a beautiful light lunch or dinner and is one of my favourite ways to enjoy nourishing microgreens.

Serves: 4

V

=R1=

Servings

Prep time

Cook time

Recipe


Ingredients

  • 375g all-butter puff pastry
  • 1 small zucchini, peeled into strips or ribbons
  • 200g cherry tomatoes, halved
  • 2 tbsp pine nuts
  • 150g goat’s feta
  • ½ cup microgreens

  • Dressing
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 clove garlic, minced
  • 1 tsp honey
  • Sea salt & black pepper

Method


  • Defrost the pastry and place on a lined baking tray. Arrange zucchini over the pastry.
  • Top with the tomatoes, pine nuts and goat’s feta and bake for 10 mins, then turn the oven down to 180°C and bake for another 15 mins or until the pastry is browned nicely.
  • Meanwhile, make the dressing by combining all of the ingredients together in a jar and shake well.
  • Once the tart is ready, scatter over the microgreens and drizzle over the dressing.
  • Serve immediately.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

You May Also Like

7

Vegan Passionfruit Cheesecake

8

Choc-Cardamom Pudding

9

Blueberry & Basil Smoothie Bites

10

Maple Pecan & Chocolate Chip Coconut Ice Cream