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:
Preheat the oven to 350 °F/320 °F fan.
Place the tomatoes on their truss on a baking tray lined with greaseproof paper. Make a small hole in each tomato using a toothpick. Drizzle with some olive oil and season with salt. Place in the oven to roast for 20 minutes. Remove from the oven and set to one side to cool.
Sift 1½ cups of flour twice into a mixing bowl. Add ½ a teaspoon of salt.
Add cubes of cold butter and incorporate into flour using 2 knives or your fingers.
Add 2 egg yolks and mix them into the flour mixture until fully incorporated. Add 1 tablespoon of water and mix until a dough ball forms. Wrap and refrigerate for at least 20 minutes.
Roll out the pastry on a lightly floured surface. When it is large enough to line a 12 by 4-inch baking pan, press it into the pan. Use a knife to trim the edges of the pastry until they are even.
Line the pastry with parchment paper and add baking beans. Bake in the oven for 10 minutes. Remove the paper and beans and cook for 10 more minutes until the pastry is golden.
Lightly beat 3 eggs in a mixing bowl. Sift ½ a cup of flour and ½ a teaspoon of baking powder twice in a separate bowl. Add the sifted flour to the egg mixture and mix well.
Add 85 milliliters of olive oil, ⅔ cup feta cheese, ½ a cup of chopped chives, salt, and pepper to taste.
Pour the egg filling into the pastry case. Arrange the sliced zucchini in pretty rows and halved cherry tomatoes in the filling.
Bake the tart for 35-40 minutes until it is set and golden on top.
Serve the tart immediately garnished with roasted cherry tomatoes, fresh mint leaves, and with a fresh green salad on the side.
This Zucchini Tart recipe is a delicious savory tart! Try making this recipe soon and please come back to leave a review with your thoughts.
Amazing recipe! Thanks for sharing!
