Putzel Kitchen

Zucchini & Greens Tart

This zucchini & greens tart tops my summer recipe list as it is beautiful and delicious! All the produce comes from my garden so it’s fresh and easy.

Zucchini & Greens Tart

This zucchini & greens tart tops my summer recipe list as it is beautiful and delicious! All the produce comes from my garden so it’s fresh and easy.
Prep Time
30 minutes
Cook Time
25 minutes
Total Time
55 minutes

Ingredients

Yield: 8 servings
  • 1 - 14 ounce package Dufour frozen all-butter puff pastry, defrosted
  • 4 C chopped fresh kale, swiss chard & rainbow chard combined, stalks removed
  • 1/2 C sliced scallions or white onion
  • 2 garlic cloves, minced
  • 2 T chopped or torn mint leaves
  • 2 T chopped flat-leaf parsley
  • 1 T chopped or torn lemon basil
  • 1/4 C pine nuts, lightly toasted
  • 1/2 C feta crumbles
  • 1/2 C freshly grated pecorino cheese
  • 1/3 C ricotta cheese
  • zest of 1 lemon
  • 1 small zucchini shaved into about 12 thin pieces
  • 6 zucchini flowers, cut lengthwise if large
  • 6 pieces of string cheese, torn into about 4 strips each

Instructions

Step 1

Preheat oven to 425 degrees F.


Step 2

Heat a small dutch oven on stovetop and drizzle with a few tablespoons of olive oil to cover bottom of pan. Saute kale, swiss chard, rainbow chard, scallion, garlic, mint, parsley, and lemon basil. Lightly season with a pinch of salt & pepper. Cook, stirring continuously, for about 15 minutes until kale is wilted. Remove from heat.


Step 3

Combine feta, pecorino, ricotta, 2 tablespoons pine nuts (reserve other 2 T for topping) and lemon zest. Season lightly with a pinch of salt & pepper. 


Step 4

Mix kale mixture and cheese mixtures together. 


Step 5

Line baking sheet with parchment paper and lay dough out flat atop paper. 


Step 6

Cover dough with kale filling, leaving about 1 1/2" border all the way around. Top with zucchini shavings and flowers. Fold over edges of dough like a pie.


Step 7

Top with string cheese in a criss cross pattern.


Step 8

Bake in 425 degree oven for 25 - 30 minutes, until pastry is puffed and golden.


Step 9

Remove from oven and sprinkle with remaining pine nuts. Serve warm or at room temperature.

Notes

Short Cut: Prep ahead of time and store in the refrigerator for up to 2 days prior to baking.


Think Out of the Ice Box: Try using spinach in lieu of or with any combination of the greens in recipe.

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