Zucchini, Mint & Feta Tart with Pine Nuts
This Mediterranean-inspired tart is light yet satisfying, featuring layers of tender zucchini, creamy feta, and fragrant fresh mint baked in a golden pastry crust. Toasted pine nuts add a nutty crunch, while a touch of lemon brightens the flavors. Perfect as a summer lunch, brunch centerpiece, or a light dinner paired with salad.
⏱ Time
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients
For the Crust (shortcut option: store-bought puff pastry):
1 ¼ cups (150 g) all-purpose flour
½ tsp salt
Olive Oil (needed)
3–4 tbsp ice water
(or use 1 sheet of ready-made puff pastry, thawed)
For the Filling:
2 medium zucchini, thinly sliced into rounds
2 tbsp olive oil
3 large eggs
¾ cup (180 ml) whole milk (or half milk, half cream for richness)
1 cup (120 g) feta cheese, crumbled
¼ cup (25 g) Parmesan cheese, grated
¼ cup (10 g) fresh mint leaves, chopped
Zest of 1 lemon
½ tsp salt (or to taste)
½ tsp black pepper, freshly ground
Garnish:
3 tbsp pine nuts, lightly toasted
Extra fresh mint leaves
Drizzle of olive oil
Instructions
1. Prepare the crust (if making from scratch):
In a bowl, mix flour and salt. Put little olive oil until mixture looks like coarse crumbs.
Add ice water 1 tbsp at a time until dough comes together.
Shape into a disk, wrap, and chill for 30 minutes.
Roll out to fit a 9-inch tart pan, trim edges, and prick bottom with a fork.
Blind bake at 375°F (190°C) for 12 minutes with pie weights, then 5 minutes uncovered.
(If using puff pastry, simply fit it into the tart pan, trim, and blind bake as above.)
2. Prepare zucchini:
Heat 2 tbsp olive oil in a skillet.
Lightly sauté zucchini slices for 3–4 minutes until just tender. Remove and let cool.
3. Make filling:
In a bowl, whisk together eggs, milk, lemon zest, salt, and pepper.
Stir in crumbled feta, Parmesan, and chopped mint.
4. Assemble tart:
Arrange half the zucchini slices over the baked crust.
Pour egg mixture evenly over zucchini.
Layer the remaining zucchini on top in a circular pattern.
5. Bake:
Bake at 375°F (190°C) for 30–35 minutes, until filling is set and golden.
6. Finish & serve:
Sprinkle toasted pine nuts and fresh mint leaves on top.
Drizzle with a little olive oil before serving.
Notes & Tips
Slice zucchini evenly (a mandoline works great) for a neat look.
You can swap feta for goat cheese or ricotta salata.
Pine nuts can be replaced with toasted almonds or walnuts.
Serve warm or at room temperature — it’s delicious either way.
❓ Frequently asked questions FAQ
Q: Can I make this ahead?
Yes — bake and refrigerate. Reheat gently in the oven at 325°F (160°C) for 10 minutes.
Q: Can I make it crustless?
Yes — grease a tart pan, skip the crust, and bake as a frittata-style dish.
Q: How do I prevent soggy zucchini?
Lightly salt zucchini slices and let them sit for 10 minutes, then pat dry before cooking.
Nutrition information
Calories: ~310 kcal
Protein: 11 g
Fat: 22 g
Carbohydrates: 19 g
Fiber: 2 g
Sodium: ~420 mg