ZUCCHINI, LEMON, FETA AND PINE NUT TART

This recipe is adapted from “Flavor” by Sabrina Ghayour, Asher, an imprint of Octopus Publishing Group ($34.99).

The fresh fruit flavors of honeydew and lime in this bold and crisp Rombauer Vineyards 2022 Sauvignon Blanc ($28) from Napa Valley make it a great pairing option with this dish.

7 ounces Feta cheese

1 cup ricotta cheese 1 teaspoon dried mint 1 teaspoon dried wild oregano

Finely grated zest of 1 unwaxed lemon 2 tablespoons lemon juice 1 x 11-ounce ready-rolled puff pastry sheet (about 14 x 9 inches)

1 zucchini, very thinly sliced Olive oil

Handful of pine nuts 2 tablespoons honey

1⁄ teaspoon chile flakes

2

(omit if you prefer) Maldon sea salt flakes and freshly ground black pepper

Preheat the oven to 425°F. Line a large baking pan with parchment paper.

Put the feta, ricotta, dried herbs, lemon juice and zest into a mixing bowl with a good seasoning of salt and pepper. Beat together until smooth.

Place the puff pastry sheet on the lined pan and score a border half an inch wide around the edges, then spread the cheese mixture across the pastry up to the scored border.

Lay the zucchini slices, slightly overlapping, on the cheese mixture, season well with salt and pepper and drizzle with olive oil. Scatter with the pine nuts and bake for 16 to 18 minutes until the pastry edges are nicely browned.

Remove from the oven and let cool slightly, then drizzle with the honey and sprinkle with the chile flakes before serving.

Yield: Serves 4