Savory Zucchini Feta Tart with Wasabi Mustard Microgreens
Can we talk about mandolines for a second? I have never owned one and finally succumbed to purchasing my very own “handy dandy” slicer for my ever growing collection of “kitcheny things I really don’t need”. I had to buy one after borrowing my friend’s mandoline last month to use for a Passover recipe that included potatoes. Wait. I think every Passover recipe includes a potato, right?
So I was using this borrowed mandoline and had no idea what I was doing with it. I not only sliced all the potatoes, I think a couple of my fingers were sliced using this stupid thing. Okay, so maybe it’s me that’s stupid and should have taken a mandoline lesson or two or three or four.
Furthermore, I always thought a mandoline was a musical instrument. When someone refers to using a mandoline for slicing vegetables I can only picture one taking their cucumber and running them over the strings of a MANDOLIN. I also think that a mandolin would be easier to use than a MANDOLINE.
Suffice to say, the moment I unboxed this thing and was rushing to make my lunch, I wasn’t interested in looking at the instruction pamphlet that was included inside. I just threw my washed zucchinis on the thing and went to town. There is NO WAY ON EARTH I did this right because the zucchini was slipping and sliding all over the place.
After all was said and done, I watched a video on YouTube on how to use it PROPERLY. Notice that I still haven’t read the instructions?
I think I have it figured out now, with the exception of the julienne mode for french fries.
What I made today was this…the easiest puff pastry tart with only few ingredients. It honestly took me 5 minutes to throw together ( that’s not including the slice and dice part which I screwed up).
I had two puff pastry doughs so I divided them up, rolled them out and made one savory and one sweet tart. I will post the sweet one tomorrow as PART TWO of this mandoline saga.
- 1 package of frozen puff pastry, thawed (mine came with two pieces)
- 1 large zucchini or 2 small ones, sliced lengthwise in thin strips
- 1 tbls melted butter
- ¼ cup feta cheese
- 1 egg, beaten
- freshly ground pepper
- optional - wasabi mustard microgreens
- Preheat over to 375F. Roll out one portion of puff pastry dough to approximately an 8 x 10 inch rectangle. This doesn't need to be perfect and don't stress if it's not exactly 8 x 10.
- Score pastry with a knife by lightly slicing about ¼ of an inch from the edge. You need to just make a visible line here and try not to cut through the pastry. This will give you a nice raised crust around the edge.
- Brush pastry with melted butter.
- Lay your zucchini slices along the pastry.
- Sprinkle with the feta and optional microgreens
- Brush edges of tart with beaten egg
- Grate some freshly ground pepper over entire tart
- Bake at 375F for about 20 to 25 minutes or until golden brown
- Serve warm
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