For the shortcrust pastry
- 1½ cup All-purpose flour
- 1¼ stick Butterchilled
- 2 Egg yolks
- ½ tsp Salt
- 1-2 tbsp Waterice cold, plus more if needed
For the filling
- 2 Zucchinimedium sized, thinly sliced
- 3 Eggs
- 85 ml Olive oil
- ½ cup Chiveschopped or 1 tablespoon dried
- â…” cup Feta cheesecreamy, at room temperature
- ½ cup All-purpose flour
- ½ tsp Baking powder
- 4 Cherry tomatoeshalved
- Mint sprigsto taste
- Saltto taste
- Black pepperto taste
For the cherry tomatoes
- 3 Cherry tomatoeson truss
- 1 tsp Olive oil
- Saltto taste
Zucchini Tart
I love to make this Zucchini Tart when I have guests around for lunch in the summertime. This tart is a great way to use up the zucchinis in my garden. Anyone who grows their own vegetables know that when the zucchini is ready, it’s ready all at once so for a few short weeks, you need all of the zucchini recipes to have on hand!
Start by making a pastry crust which you can bake in the oven with baking beans. Make a filling from eggs, oil, feta cheese, and some flour. Pour this into the tart shell and arrange slices of zucchini artistically in the filling. As the tart cooks, roast cherry tomatoes in the oven on their stem. Serve slices of warm tart alongside a fresh green salad.
To make my Zucchini Tart, you will need the following ingredients:
Steps to make Zucchini Tart
1 | Heat oven | |
Preheat the oven to 350 °F/320 °F fan. | ||
2 | Roast tomatoes | 20 |
3 | Make dough | 2 |
4 | Add eggs and water | 20 |
5 | Roll out the pastry | 2 |
6 | Blind bake | 10 |
7 | Make filling | 2 |
8 | Add oil, feta, chives, and seasoning | 2 |
9 | Fill pastry case | 2 |
10 | Bake | 35 |
11 | Serve | |
Recipe Reviews
Amazing recipe! Thanks for sharing!
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