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Za'atar and Feta Tart

Za'atar and Feta Tart

with Spinach Salad and Sliced Almonds

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3.3 / 4 Ratingout of 1495 ratings
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There’s nothing like a free-form tart to make you feel a bit fancy at dinnertime. This colourful beauty is all about the tender ribbons of zucchini, the sweetness of roasted shallots and the salty finish of feta. It’s unbeatable!

Tags:Eat First
Allergens:Sesame/SésameWheat/BléMilk/LaitTree Nut/NoixSulphites/SulfiteMustard/Moutarde
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

227 g

Zucchini

50 g

Shallot

1 tbsp

Za'atar Spice

(ContainsSesame/Sésame)

170 g

Phyllo Pastry

(ContainsWheat/Blé)

½ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

113 g

Baby Spinach

113 g

Cherry Tomatoes

28 g

Almonds, sliced

(ContainsTree Nut/Noix)

1 tbsp

Balsamic Vinegar

(ContainsSulphites/Sulfite)

1.25 tsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

1.5 tbsp

Honey

Not included in your delivery

2 tbsp

Oil*

2

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories686 kcal
Fat37 g
Saturated Fat9 g
Carbohydrate74 g
Sugar16 g
Dietary Fiber9 g
Protein21 g
Cholesterol23 mg
Sodium912 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Silicone Brush
Parchment Paper
Measuring Spoons
Medium Non-Stick Pan
Whisk
Small Bowl
Instructionsarrow up iconarrow up icon
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1 PREP
1 PREP
1

Preheat your oven to 425°F (to bake the tart). Start prepping when your oven comes up to temperature!

Wash and dry all produce.* Slice the zucchini into 1/8-inch rounds. Peel, then thinly slice the shallot(s) into 1/4-inch slices. Cut the tomatoes in half. In a medium bowl, toss together the shallots and half the spinach. Set aside.

2 PREP PHYLLO
2 PREP PHYLLO
2

Unroll the phyllo pastry. On a parchment-lined baking sheet, arrange 2 phyllo sheets. (On a second baking sheet, transfer another two sheets for 4 ppl.) Brush the stack(s) with 2 tsp oil. Continue layering 2 phyllo sheets on top of each other, brushing 2 tsp oil between each layer, until the stack(s) are 10 sheets high.

3 ASSEMBLE TART
3 ASSEMBLE TART
3

Top the phyllo stack(s) with the spinach-shallot mixture. Layer zucchini rounds on top. Sprinkle over the feta and 1/2 tbsp za'atar (1/2 tbsp per stack for 4 ppl). Season with salt and pepper. Fold in edges to create a 1-inch pastry border, pressing firmly to stick. Brush border(s) with 2 tsp oil. Bake tart in the middle of oven until phyllo is golden-brown, 16-17 min.

4 TOAST ALMONDS
4 TOAST ALMONDS
4

Meanwhile, heat a medium non-stick pan over medium heat. When the pan is hot, add the almonds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Remove the pan from the heat and transfer the almonds to a plate. Set aside.

5 MAKE SALAD
5 MAKE SALAD
5

In the same medium bowl from Step 1, whisk together the mustard, remaining za'atar, 1 tbsp honey (dbl for 4 ppl), 1 tbsp vinegar (dbl for 4 ppl) and 2 tbsp oil (dbl for 4 ppl), season with salt and pepper. In a small bowl, reserve 2 tbsp of the dressing (dbl for 4 ppl). Set aside. Add the remaining spinach and tomatoes into the medium bowl with the dressing and toss to combine.

6 FINISH AND SERVE
6 FINISH AND SERVE
6

Cut the tart(s) into squares, then divide between plates. Serve with the spinach-tomato salad. Sprinkle the almonds over the salad. Drizzle the reserved dressing from the small bowl over the tart.