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Zucchini & Feta Tart

Prep Time1 hour
Cook Time40 minutes
Total Time1 hour 40 minutes
Servings: 4

Ingredients

  • For the Pie Crust if you are making your own. Store bought works just as well.
  • 2 cups all-purpose flour plus extra for dusting
  • 1- teaspoon salt
  • 3 tablespoon freshly grated Parmesan cheese
  • 9 tablespoons unsalted butter chilled diced
  • 2 large eggs yolk
  • 2-3 tablespoons ice water

For the tart

  • 1 large zucchini or 2 small ones
  • 11 ounces feta cheese
  • 3/4 cup unsalted butter softened
  • 1/2- cup ricotta cheese
  • 3 large egg yolks
  • 1/4- cup all-purpose flour
  • 1 1/2 teaspoons chopped fresh thyme leaves
  • 1/2- teaspoon salt.
  • 1/2- teaspoon black pepper

Instructions

For the pie crust

  • In a food processor, combine the flour, Parmesan Cheese, salt, butter and pulse until the mixture resembles coarse crumbs. Drizzle in the water and pulse until the mixture comes together. Turn out of the food processor, form into a ball, and wrap in plastic wrap. Refrigerate for at least 30 minutes and up to overnight.
  • Preheat the oven to 350 degrees F. On a lightly floured work surface, roll the pastry to a thickness of 1/8-inch and place in a 9-inch tart shell with a removable bottom. Blind bake until lightly golden brown, 15 to 18 minutes.

For the filling

  • Use your spiral vegetable maker to the spaghetti spiral the zucchini. Of course, not everyone has one of these rarely used contraptions so just thick grate your zucchini. Using a large pan, lightly sauté it with salt, pepper, garlic, red chili flakes. Set aside to cool down.
  • Into a large mixing bowl place the goat cheese, butter, ricotta cheese, and beat ingredients with a mixer on high speed until smooth.
  • Add the egg yolks one at a time, then the flour, salt, and pepper, mixing well to incorporate. Mix half of the zucchinis. Leaving the other half for topping.
  • Pour the cheese and zucchini mixture into mixture into the prepared piecrust and bake until the top is golden and the filling is set, 25 to 30 minutes. Remove from the oven and allow cooling for 30-40 minutes before serving.

Notes

Great for breakfast, lunch or indeed a late night snack.