Imported from Instagram

Zucchini, Feta and Mint Tatin Tarts

Name: Zucchini, Feta and Mint Tatin Tarts
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 All-butter puff pastry (ready to unroll); 2 Zucchini (cut into 2–3 slices (unit not specified in the transcription)); 100 g Feta (cut into small cubes; some is added after baking); Lemon juice (a little for the tray, then for the sauce; the transcript indicates cutting a lemon); Olive oil (a little for the tray; approximately a forkful for the sauce, according to the transcription); Herbes de Provence (a little); Fresh mint (for the sauce); Fresh parsley (for the sauce); Garlic (a little, for the sauce); Espelette pepper (for the sauce); Salt (for the sauce)

Recipe by Don Rozzo @capodonrozzo · Instagram

Imported by Jeff on SeeMeCook

Four small zucchini and feta tatin tarts, baked on a tray and then turned over to reveal their rosette-shaped topping. They are served with a fresh sauce made with mint, parsley, lemon and Espelette pepper.

4 servings35 minFrench

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

1 All-butter puff pastry (ready to unroll)
2 Zucchini (cut into 2–3 slices (unit not specified in the transcription))
100 g Feta (cut into small cubes; some is added after baking)
Lemon juice (a little for the tray, then for the sauce; the transcript indicates cutting a lemon)
Olive oil (a little for the tray; approximately a forkful for the sauce, according to the transcription)
Herbes de Provence (a little)
Fresh mint (for the sauce)
Fresh parsley (for the sauce)
Garlic (a little, for the sauce)
Espelette pepper (for the sauce)
Salt (for the sauce)

Steps

1
Preheat the oven to 190 °C. Line a baking tray with parchment paper.
2
Cut the zucchini into 2–3 slices (the transcription does not specify the unit). Cut a lemon and squeeze out the juice. Cut the feta into small cubes.
3
Pour a little olive oil and lemon juice onto the parchment paper, then spread them over the tray.
4
Arrange the zucchini slices in rosettes on the tray. Scatter a few feta cubes over them and add a little Herbes de Provence.
5
Unroll the puff pastry and prick it with a fork or a pastry docker.
6
Cut circles from the pastry the same size as the rosettes, without enlarging them.
7
Place one pastry circle on each rosette.
8
Bake in the oven for 15 minutes at 190 °C.
9
Meanwhile, prepare the sauce: combine the fresh mint, fresh parsley and lemon juice. Add approximately a forkful of olive oil, a little garlic, salt and Espelette pepper.
10
Remove the baked tatins from the oven and turn them over. Carefully remove the parchment paper.
11
Add a little feta to the tatins, followed by the mint sauce. Serve.

Notes

The transcription does not specify the quantities of lemon, oil, herbs, fresh herbs, garlic, pepper or salt. It indicates zucchini slices of “2–3” without specifying the unit. The preparation time is estimated.