Feta Tomato and Zucchini Tart | EG12 Ep82

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta

Ricotta is often less expensive and still provides creaminess.

puff pastry

🥗Healthier: whole wheat pastry

💰Cheaper: homemade pie crust

Homemade pie crust can be more economical.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino can be a less expensive cheese option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often cheaper and has a neutral flavor.

In a food processor, add 250 grams of plain flour.

Add 125 grams of cold unsalted butter cut into cubes.

Add a pinch of salt and 1 egg, then some water to bind.

Process until a dough forms, being careful not to overwork it.

Shape the dough into a disc and chill in the fridge for about 30 minutes.

Heat extra virgin olive oil in a pan and sauté chopped red onion until softened.

Add sliced zucchini (cut into half moons) to the pan and cook until softened.

Add tomatoes to the pan and toss to combine with zucchini and onion.

Prepare a savory custard by whisking together 4 eggs, thickened cream, and salt.

Roll out the chilled pastry between two pieces of baking paper to about 3 millimeters thick.

Transfer the pastry to a tart tin, pressing it into the edges and trimming any excess.

Spread the cooled zucchini mixture evenly in the tart shell.

Dot the tart with halved cherry tomatoes and chunks of feta cheese.

Pour the savory custard over the filling, ensuring even distribution.

Bake in the oven at 180 degrees Celsius on the lowest rack.

Allow the tart to cool slightly before demolding it from the tin.

Slice and serve the tart, noting that it can be enjoyed hot or cold.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens