Zucchini & Asparagus Tart

Layers of buttery phyllo dough form the perfect base for this elegant Zucchini & Asparagus Tart. Tossed with olive oil and herbs, fresh asparagus and zucchini are baked atop a creamy egg and crème fraîche mixture, then finished with tangy feta and bright lemon zest. It’s a showstopping dish that’s perfect for brunch, lunch, or a light dinner.

Recipe Information

Total Time:

Yield:

6 to 8 servings

Ingredients

6 tablespoons olive oil, plus additional for brushing phyllo dough; divided

6 to 8 sheets frozen phyllo dough, thawed

¼ cup dry plain bread crumbs

12 to 15 asparagus spears, trimmed and bias-sliced

2 small zucchini, thinly sliced

1 teaspoon salt, divided

1 teaspoon freshly ground black pepper, divided

6 large eggs, divided

Zest from 2 lemons

¼ cup lightly packed fresh basil, parsley and/or mint, roughly chopped; plus additional herbs for garnish

1 (7-ounce) container crème fraîche

1 (5-ounce) container crumbled feta, divided

Directions

Preheat oven to 400°F. Lightly grease a large baking sheet with 1 tablespoon olive oil; line with parchment paper.
Carefully unroll phyllo dough. Layer sheets of phyllo on prepared baking sheet, lightly brushing each sheet with a small amount of additional oil and sprinkling with a thin layer of bread crumbs before placing another sheet on top. Lightly brush final layer with oil; do not sprinkle with bread crumbs. Pinch together outer edges of phyllo sheets; set baking sheet with phyllo aside
In a large bowl, combine asparagus and zucchini. Drizzle with remaining 5 tablespoons olive oil; sprinkle with ½ teaspoon each of salt and black pepper. Toss until evenly coated. Arrange vegetables, in a single layer, on another baking sheet.
Place the baking sheet with phyllo on the top oven rack and vegetables on bottom oven rack. Bake for 10 minutes.
Remove the baking sheets from oven. Lightly beat 1 egg; brush on phyllo and bake for 5 minutes more until pastry is golden and crisp. Remove from oven.
In a medium bowl, whisk together the remaining 5 eggs, lemon zest, ¼ cup herbs, crème fraîche and remaining ½ teaspoon each of salt and pepper.
Arrange half of the vegetables on the phyllo; spinkle with half the feta cheese. Pour the egg mixture over the vegetables and feta; sprinkle with remaining feta. Bake for 30 minutes or until the egg mixture is set. Remove from oven. Garnish with additional fresh herbs, if desired. Serve immediately.