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!
Puff Pastry(ContainsSesame/Sésame, Wheat/Blé, Egg/Oeuf, Milk/Lait, Soy/Soja, Sulphites/Sulfite)
Feta Cheese, crumbled(ContainsMilk/Lait)
Almonds, sliced(ContainsTree Nut/Noix)
Dijon Mustard(ContainsSulphites/Sulfite, Mustard/Moutarde)
Salt and Pepper*
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.
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.
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.
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.
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.
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.