- Level
- easy
- Prep Time
- 45 mins
- Total Time
- 3 h 55 m
- Serves
- 4
Ingredients
- Shortcrust Pastry
- 1 ¼ cups
- unbleached all-purpose flour
- 190 g
- ¼ tsp
- salt
- 1 ml
- 1⁄2 cup
- cold unsalted butter, diced (see Chef’s tip)
- 115 g
- 1⁄4 cup
- ice water
- 60 ml
- Filling
- 1
- container (150 g) crumbled feta cheese
- 1
- small garlic clove, halved
- 3 tbsp
- basil leaves, coarsely chopped
- 45 ml
- 1⁄2
- lemon, zest finely grated
- 1 tbsp
- lemon juice
- 15 ml
- 1
- pinch red pepper flakes
- 2
- small zucchini, sliced into rounds ⅛ inch (3 mm) thick
- 2 tbsp
- olive oil
- 30 ml
- Topping
- 1⁄3 cup
- roasted sliced almonds
- 35 g
- 1 tbsp
- olive oil
- 15 ml
- 2 tsp
- lemon juice
- 10 ml
- Basil leaves, to taste
Directions
- Step 1
- Shortcrust Pastry In a food processor, blend the flour and salt. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the water. Pulse just until the dough starts coming together. Remove the dough from the food processor and shape into a disc with your hands. Cover with plastic wrap and refrigerate for 1 hour.
- Step 2
- On a lightly floured work surface, roll the dough out to form an 11-inch (28 cm) circle. Place the dough on a baking sheet lined with parchment paper. Refrigerate while you prepare the filling and topping.
- Step 3
- Filling With the rack in the lowest position, preheat the oven to 400°F (200°C).
- Step 4
- Using a small food processor, purée the feta, garlic, basil, lemon zest and juice, and red pepper flakes until smooth. Using a spatula, scrape down the sides of the food processor as needed. Season lightly with salt and pepper. Set aside.
- Step 5
- In a bowl, toss the zucchini slices with the oil. Season with salt and pepper.
- Step 6
- Using a small offset spatula or the back of a spoon, spread the feta mixture evenly over the chilled dough, leaving a ½-inch (1 cm) border all the way around. Arrange the zucchini slices in the shape of a rose over the feta mixture.
- Step 7
- Bake for 35 to 40 minutes or until the crust is nicely browned. Let cool.
- Step 8
- Topping Meanwhile, in another bowl, combine the almonds, oil, lemon juice and a few basil leaves. Season with salt and pepper.
- Step 9
- When ready to serve, garnish the tart with the almond mixture. Cut the tart into wedges.
Tips
Working with cold butter guarantees a perfectly crispy, flaky crust.
