This zucchini tart is a delightful dish featuring fresh zucchinis, a creamy filling, and a crisp pastry crust. Perfect as a light main dish or appetizer, it captures the essence of seasonal produce.
Ingredients
medium zucchinis, thinly sliced2
pre-made tart crust1
feta cheese, crumbled200g
large eggs3
cream200mL
olive oil1tbsp
Salt and pepper, to taste- Fresh basil leaves, to garnish
garlic, minced (optional)1clove
Nutrition (per serving)
Calories
131.9kcal (6.6%)
Protein
3.2g (6.44%)
Carbs
1.1g (0.4%)
Sugars
1.1g (2.1%)
Healthy Fat
4.3g
Unhealthy Fat
8.9g
% Daily Value based on a 2000 calorie diet
How to make Zucchini Tart with Homemade Dough
- Step 1
Preheat the oven to 180°C (350°F).
- Step 2
Prepare the crust: If not using a pre-made crust, roll out homemade dough to fit your tart pan. Place it into the pan, pressing down gently and trimming the excess. Prick the bottom with a fork.
- Step 3
Blind bake the crust by covering with parchment paper, fill with baking beans or rice, and bake for 10 minutes. Remove weights and bake another 5 minutes until light golden. Remove from oven and cool slightly.
- Step 4
In a skillet, heat olive oil over medium heat. Add minced garlic (if using) and sauté for 1 minute. Add zucchini slices, season with salt and pepper, and cook until just tender, about 5 minutes. Set aside to cool.
- Step 5
In a bowl, whisk together eggs, cream, a pinch of salt, and pepper. Stir in crumbled feta cheese.
- Step 6
Spread cooked zucchinis evenly over the crust. Pour egg mixture over zucchinis, ensuring even distribution.
- Step 7
Place in the oven and bake for 25-30 minutes or until the filling is set and top is golden brown.
- Step 8
Allow to cool slightly, garnish with fresh basil leaves, then slice and serve warm.
Nutrition (per serving)
Nutrition (per serving)
Calories
131.9kcal (6.6%)
Protein
3.2g (6.44%)
Carbs
1.1g (0.4%)
Sugars
1.1g (2.1%)
Healthy Fat
4.3g
Unhealthy Fat
8.9g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For a gluten-free option, use a gluten-free pastry crust.
Feel free to substitute feta with goat cheese for a milder flavor.
Ensure not to overcook the zucchini. It should be tender, not mushy, for best results.
Add well-drained, sun-dried tomatoes for an extra burst of flavor.
FAQS
Can I make this tart gluten-free?
Yes, you can use a gluten-free pastry crust to make this tart gluten-free.
What can I substitute for feta cheese?
You can substitute feta with goat cheese for a milder flavor.
How should I store leftovers?
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a low oven or microwave.
Can I add other ingredients to the tart?
Yes, you can add well-drained, sun-dried tomatoes or fresh herbs like thyme or oregano for added flavor.
What should I serve with this tart?
Serve with a green salad and a chilled glass of white wine for a complete meal.
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Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia