ZUCCHINI TART
The flowers on top just make it all the more reason to dish this up on a beautiful summer day, whether it is for lunch, dinner or even brunch -- it will always make people smile! (At least we hope it does!)
TOTAL TIME: 15 min
serves: 8-12
INGREDIENTS
METHOD
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1 Zucchini grated
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½ zucchini sliced
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250 g of cottage cheese
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250 g feta cheese
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150 g of crème fraiche
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200 ml milk
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3 Egg yolks
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Oregano
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1 scallion
1. in a blender, pulse the butter and the flour. Add the water and mix until it starts to resemble a dough. Knead it a bit with your hands and then wrap it in cling foil and pop it in the fridge for about 30 minutes.
2. Roll it out and place it in your tart form. Put a baking sheet over the dough and place frozen peas over it to keep it down. Bake it for about 10 minutes.
3. Take it out of the oven, remove baking sheet and peas and put it in the oven for another 5-8 minutes.
4. Prepare the filling of the quiche.
5. Chop the scallion, grate 1 zucchini and cut the remaining half into thin slices.
6. Drizzle some olive oil in a frying pan. Add the chopped scallion and some driy oregano, then let it cook together for about 2 minutes. Then add the grated zucchini and a few of the zucchini slices.
7. Cook it until the zucchini start to go soft. Add some salt.
8. Set aside.
9. In a mixing bowl, mix milk, eggs, cottage cheese, crème fraiche. Add some dried oregano and some salt.
10. Add the cooked zucchini to the prepared tart base. Then pour over the quiche mixture. Add the crumbled feta cheese and place the remaining zucchini slices on top. Add some fresh oregano as well.
11. Let the quiche bake for 30-40 minutes, until it starts to go golden brown.
DIFFICULTY GRADE: MEdium
For the base:
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150 g of butter
-
300 g of flour
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5 tbsp. of ice water
For the base:
-
150 g of butter
-
300 g of flour
-
5 tbsp. of ice water
