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.
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Preheat the oven to 180°C (350°F).
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.
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.
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.
In a bowl, whisk together eggs, cream, a pinch of salt, and pepper. Stir in crumbled feta cheese.
Spread cooked zucchinis evenly over the crust. Pour egg mixture over zucchinis, ensuring even distribution.
Place in the oven and bake for 25-30 minutes or until the filling is set and top is golden brown.
Allow to cool slightly, garnish with fresh basil leaves, then slice and serve warm.
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.
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.
