Hey there, fellow food enthusiasts!
It’s Al here, and today I’m excited to share with you a Mediterranean-inspired dish that truly sings with flavor and simplicity. If you’re anything like me, the arrival of warmer days has you craving dishes that are light, fresh, and perfect for al fresco dining with loved ones. And that’s exactly what we’re going to dive into with this beautifully rustic and effortlessly chic Baked Feta and Olive Tapenade Tart, paired with a crisp Zucchini Ribbon Salad.
Now, I must confess, my love for the Mediterranean diet runs deep. The colors, the textures, and oh, the sun-kissed flavors! It was during one of my culinary experiments that I stumbled upon the magical combination of creamy feta and piquant olives, and I’ve been hooked ever since. It’s not just about the taste, though that’s certainly a huge part of it – it’s also about the vibrancy and joy that such dishes bring to the table.
So, let’s get into the heart of this dish. Imagine a golden puff pastry, topped with a layer of crumbled feta cheese that’s just begging to meld with the rustic, homemade olive tapenade. The tart is baked until the pastry puffs up into a golden pillow encasing the rich, salty flavors. Simply divine!
But what’s a meal without a bit of freshness? To complement our tart, I’ve put together a Zucchini Ribbon Salad that adds just the right amount of crunch and zing. It’s amazing how something as simple as a zucchini can be transformed into something so elegant, just by peeling it into ribbons. Tossed with mixed greens, toasted pine nuts, and a honey-infused dressing, this salad is the perfect sidekick to our main event.
I had a blast making this meal and an even better time devouring it with my better half in the garden. It’s true, food tastes better in the great outdoors, but this tart and salad duo would be just as delightful in a cozy kitchen or a bustling dining room filled with laughter and stories.
The beauty of this dish isn’t just in its flavors but also in its versatility. Whether you’re hosting a summer get-together, looking for a mid-week dinner that won’t weigh you down, or simply in the mood to whisk your taste buds away to the sunny Mediterranean, this combo ticks all the boxes. It’s a testament to the culinary magic that happens when simple, high-quality ingredients come together in a symphony of flavors.
I hope you’ll give this recipe a try and that you enjoy it as much as I did. There’s nothing quite like the feeling of creating something beautiful and delightful for the palate, and this Baked Feta and Olive Tapenade Tart with Zucchini Ribbon Salad is truly that.
Happy cooking, and even happier eating!
Sending all the warm and sunny vibes your way,
Al
Ingredients
– 1 sheet of puff pastry, 320 grams
– 200 grams of feta cheese
– 150 grams pitted Kalamata olives
– 50 grams pitted green olives
– 1 tablespoon capers
– 2 cloves garlic, minced
– 2 tablespoons extra virgin olive oil
– 1 lemon, zested and juiced
– A handful of fresh basil leaves, roughly chopped
– 2 medium zucchinis
– 1 tablespoon red wine vinegar
– 50 grams pine nuts, toasted
– Salt and pepper, to taste
– Mixed salad greens, 150 grams
– 1 tablespoon honey
– Extra virgin olive oil (for drizzling)
– Fresh thyme leaves, for garnish (optional)
Method
1. Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper or lightly grease it.
2. Roll out the puff pastry to fit the tray, then transfer it to the tray. With a knife, gently score a 1-inch border around the edges of the pastry, being careful not to cut all the way through. This will allow the edges to puff up and create a crust for the tart.
3. In a food processor, combine the Kalamata olives, green olives, capers, minced garlic, the lemon zest and juice, half of the chopped basil, and 1 tablespoon of extra virgin olive oil. Pulse until the mixture becomes a coarse tapenade.
4. Crumble the feta cheese evenly over the puff pastry, staying inside the scored border. Spread the olive tapenade on top of the feta cheese.
5. Slide the tart into the preheated oven and bake for 20 to 25 minutes, or until the pastry has puffed up and is golden brown.
6. While the tart is baking, use a vegetable peeler to create zucchini ribbons. In a bowl, combine the zucchini ribbons, mixed salad greens, the remaining chopped basil, and toasted pine nuts.
7. In a small bowl, whisk together 2 tablespoons of extra virgin olive oil, red wine vinegar, honey, and salt and pepper to taste. This will be your salad dressing.
8. When the tart is ready, remove it from the oven and let it cool for a couple of minutes. While it’s still warm, drizzle extra virgin olive oil over the top and garnish with fresh thyme leaves, if using.
9. Dress the zucchini ribbon salad with the prepared dressing, toss gently to combine.
10. Serve the warm baked feta and olive tapenade tart alongside the fresh zucchini ribbon salad. Enjoy this Mediterranean-inspired meal as a light lunch or flavorful dinner.
