The Tart that started a food Blog.
When I cooked a Zucchini Feta and Mint Tart a few months ago and posted the photo on Facebook, I had multiple requests for the recipe. That Ladies Luncheon motivated me to start this blog. So, to celebrate my one month anniversary as a food blogger (yah for me!) I thought it was the right time to share. Light and fresh, it is perfect for lunch with a green salad, and a nice glass of Prosecco.
Let’s start with the pastry. I pinky promise this is easy, so have a go and you will be making this pastry for all your tart cases. (If you feel overwhelmed by this prospect, you could use frozen puff or shortcrust pastry, but you would have to blind bake. Please follow the instructions of the packaging)
For the pastry, add a half cup of self raising flour, and a half of plain flour to a bowl, along with 60g of cold butter.
Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs and the butter has been incorporatedSlowly add the milk, stirring until the mixture comes together in a ball. Don’t add all the milk specified in the recipe – different flours absorb moisture differently so you will need to go slowly. (You could also try this in a food processor, but I do not like the extra washing up and it really does not take a lot of time). You will be looking for a dough that is elastic but not sticky:
Now here is the great part – this dough does not need to be rested OR blind baked! Once you get to the stage above, sprinkle some flour over a flat work surface and knead lightly until smooth and elastic. Have the tin you will be using nearby as a guide (I used a rectangular fluted tin 12 x 34 cm as it looks a little bit fancy, but you could use a round quiche dish) and roll the pastry out, turning as you go until the pastry is large enough to cove the base and sides of your tin. Press dough in and trim. the pastry is pretty forgiving, so patch up any tears or cracks and you are ready to make the filling.
Thinly slice the zucchini lengthways, using only the green parts and avoiding the seeds.
I used a mandolin for this which does give lovely thin slices, but you can also use a vegetable peeler. (The strips may be a little thicker, so you can blanche them so they fit within the tart case more easily.) Separate the mint leaves and tuck in the zucchini slices.
Now lightly beat 4 eggs and add in the cream until just combined. Slowly pour over the tart ingredients, making sure that you get the “custard” into all the little nooks and crannies.
Pop into a preheated 180°C oven and bake for 30 minutes until just set.
Let rest in tin for 10 minutes, then put onto serving plate. This tart can be served now but really is at it’s best served at room temperature, with a crunchy green salad and a nice glass of crisp white wine.
- ½ cup plain flour
- ½ cup self-raising flour
- 60g cold butter, cut into small cubes
- ¼ - ½ cup milk
- extra plain flour for kneading and rolling pastry
- 1 red onion, sliced thinly
- 2 zucchinis, sliced thinly lengthways
- ¼ cup fresh mint leaves
- 100g feta cheese (I use Danish feta)
- 4 eggs, lightly beaten
- ½ cup cream
- salt and pepper to taste
- olive oil for frying
- Preheat oven to 180°C.
- Place flours and butter in a bowl and rub the butter through until all combined and resembles fine bread crumbs. Slowly add some milk, mixing and adding until a ball of dough forms. Turn out on to a floured surface and knead until smooth and elastic then roll out to fit your tin (I use a fluted rectangular tin - 12 x 34 cm). Press pastry into case and set aside whilst making the filling.
- Heat a pan over low heat. Add oil and onions and fry until soft and slightly caramelized. Spoon over the base of the pastry case.
- Place thinly sliced zucchini strips and mint leaves on top of onions. Crumble feta and scatter over the top.
- Whisk together the eggs and cream and season with salt and pepper. Slowly pour over the tart filling.
- Bake for 30 minutes until egg mixture just set and feta golden
- Serve at room temperature