Za'atar and Feta Tart

Za'atar and Feta Tart

with Spinach Salad and Sliced Almonds

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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!

Allergens:Sesame/SésameWheat/BléEgg/OeufMilk/LaitSoy/SojaSulphites/SulfiteTree Nut/NoixMustard/Moutarde
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

200 g

Zucchini

50 g

Shallot

1 tbsp

Za'atar Spice

(ContainsSesame/Sésame)

340 g

Puff Pastry

(ContainsSesame/Sésame, Wheat/Blé, Egg/Oeuf, Milk/Lait, Soy/Soja, Sulphites/Sulfite)

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)

1.5 tsp

Dijon Mustard

(ContainsSulphites/Sulfite, Mustard/Moutarde)

1.5 tbsp

Honey

Not included in your delivery

3 tbsp

Oil*

2

Salt and Pepper*

Nutrition Values
Nutrition Values
Energy (kJ)4519 kJ
Calories1080 kcal
Fat76 g
Saturated Fat6 g
Carbohydrate90 g
Sugar22 g
Dietary Fiber7 g
Protein23 g
Cholesterol20 mg
Sodium1400 mg
Instructions
Instructions
1 PREP
1 PREP
1

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

Wash and dry all produce.* On a parchment-lined baking sheet, unroll puff pastry. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets.) Set baking sheet(s) aside in the fridge. Slice zucchini into 1/8-inch rounds. Peel, then thinly slice shallot(s) into 1/4-inch slices. Cut tomatoes in half.

2 COOK VEGGIES
2 COOK VEGGIES
2

Heat a large non-stick pan over medium-high heat. When pan is hot, add 1/2 tbsp oil (dbl for 4 ppl) then shallots and half the spinach. Cook, stirring often, until shallots soften and spinach wilts, 2-3 min. Meanwhile, in a medium bowl, toss together zucchini, 1/2 tbsp oil (dbl for 4 ppl) and 1/2 tbsp za'atar (dbl for 4 ppl). Season with salt and pepper.

3 ASSEMBLE TART
3 ASSEMBLE TART
3

Remove puff pastry from the fridge. Leaving a 1-inch border from edges, top puff pastry with spinach-shallot mixture. Layer zucchini rounds on top. Sprinkle over feta. Fold in edges to create the border, pressing firmly to stick. Bake tart in the middle of oven, until zucchini is soft and puff pastry is golden-brown and cooked through, 22-23 min.

4 TOAST ALMONDS
4 TOAST ALMONDS
4

Meanwhile, wipe the same pan clean then heat over medium heat. When hot, add 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 pan from heat and transfer almonds to a plate. Set aside.

5 MAKE SALAD
5 MAKE SALAD
5

In the same medium bowl from Step 2, whisk together mustard, honey, remaining za'atar, 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 dressing (dbl for 4 ppl). Set aside. Add remaining spinach and tomatoes into the medium bowl with dressing. Toss to combine.

6 FINISH AND SERVE
6 FINISH AND SERVE
6

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