Inspired living

Zucchini, Goat’s Feta & Pine Nut Tart Recipe

Zucchini, Goat’s Feta & Pine Nut Tart Recipe

Image: Georgia Harding

This quick and easy recipe makes a beautiful light lunch or dinner and is one of my favourite ways to enjoy nourishing microgreens.

Serves: 4




  • 375g all-butter puff pastry
  • 1 small zucchini, peeled into strips or ribbons
  • 200g cherry tomatoes, halved
  • 2 tbsp pine nuts
  • 150g goat’s feta
  • ½ cup microgreens

  • Dressing
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 clove garlic, minced
  • 1 tsp honey
  • Sea salt & black pepper
  1. Defrost the pastry and place on a lined baking tray. Arrange zucchini over the pastry.
  2. Top with the tomatoes, pine nuts and goat’s feta and bake for 10 mins, then turn the oven down to 180°C and bake for another 15 mins or until the pastry is browned nicely.
  3. Meanwhile, make the dressing by combining all of the ingredients together in a jar and shake well.
  4. Once the tart is ready, scatter over the microgreens and drizzle over the dressing.
  5. Serve immediately.


Georgia Harding

Georgia Harding is a naturopath with almost 20 years experience, a mother and a passionate health educator. After many years consulting in a busy practice, lecturing in natural medicine and sharing her knowledge on talkback radio, Georgia decided to reach out and share her passion for holistic health by developing her blog, Well Nourished.
On her website, she shares fad-free health advice and intolerance/allergy-friendly recipes to inspire people to live happy, healthy lives and create delicious food memories.

Georgia’s ebook Rise and Shine: A Well Nourished Breakfast will inspire and guide you to prepare the most important meal of the day in just minutes. Her latest ebook The Well Nourished Lunch Box contains over 50 nut-free, allergy-friendly wholefood sweet and savoury snacks, lunches and meals to inspire you to pack a nourishing lunch box that your kids will love to eat and you will love to make.