Zucchini Tartlets With Walnuts & Feta Cheese

A delicious snack bringing the Mediterranean cuisine to the table – throughout all seasons.

A delicious snack bringing the Mediterranean cuisine to the table – throughout all seasons.
Level: Expert
Prep Time: 50 min
Cook Time: 15 min
Portions: 4


  • 400g Zucchini
  • 50g Walnuts
  • 4 Tbsp olive oil
  • 1 Bundle of spring onions
  • Salt, black pepper
  • 1 Bio lemon
  • 1 Bundle of fresh parsley
  • 100g Sour cream
  • 1 Egg yolk
  • 1 – 2 Tbsp harissa (hot chili pepper paste)
  • 2 Tbsp acacia honey
  • 150g Feta cheese
  • 12 Sheets of puff pastry (10cm x10cm)
  • 12 Forms for muffins


  1. Wash the zucchini and cut it into small cubes (about 1 cm).
  2. Split the spring onions into white and green parts.
  3. Cut them into thin rings but keep them separated (green/white).
  4. Heat up 1 tbsp olive oil in a frying pan. Add the white onion rings and sauté for a short time.
  5. Add the zucchini, stir and sauté on high heat for about 2 minutes.
  6. Add the green part of the onion and sauté for a couple of minutes but not too long so that the vegetables still are firm to the bite.
  7. Roast the walnuts on a small frying pan without any oil until they start to smell toasty. Let them cool of and then mince them.
  8. Wash and dry the lemon. Grate about 2 tbsp of lemon peel.
  9. Chop the parsley into small pieces.
  10. Put Sour cream, egg yolk, harissa and honey into a food processor and mix it.
  11. Add feta cheese and blend it until smooth.
  12. Preheat the oven too 180C.
  13. Layer the muffins forms with puff pastry sheets, so that they form a small basket.
  14. Fill them up with the vegetable mixture.
  15. Top it with the feta cream.
  16. Bake on the middle shelf for about 15 min until they are golden.
  17. Sprinkle with parsley and serve warm.


You can exchange the puff pastry with filo dough to make it even more delicate.

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