Zucchini and Feta Tart with Roasted Cherry Tomatoes
Australian Gourmet Traveller lunch entree recipe for zucchini and feta tart with roasted cherry tomatoes
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Cooking tools:
- Oven
- Loose-bottomed fluted tart tin
- Rolling pin
- Floured work surface
- Parchment paper
- Pastry weights
- Mixing bowl
- Measuring spoon
- Baking sheet
- Spoon
- Chef's knife
- Cutting board
- Microplane
- Pastry brush
- Cooling rack
Ingredients
- 250 gm butter puff pastry (see note)
- 3 zucchini, thinly sliced on a mandolin
- 200 gm Bulgarian sheep feta, coarsely crumbled
- ¼ cup coarsely chopped dill
- 1 lemon, finely grated rind only
- 1 clove garlic, crushed
- 300 gm truss cherry tomatoes
- 1 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
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