Ingredients for Zucchini Tart With Feta And Mint
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How to Make Zucchini Tart With Feta And Mint
- **Make the Crust:**
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Cut in ½ cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together.
- Form the dough into a ball, wrap in plastic wrap, and chill for at least 30 minutes.
- On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer to a 9-inch tart pan with a removable bottom.
- Trim and crimp the edges. Line the crust with parchment paper and fill with pie weights or dried beans.
- Bake for 20 minutes. Remove the weights and parchment paper and prick the bottom with a fork.
- Bake for another 5 minutes, or until lightly golden.
- **Make the Tart Filling:**
- Preheat oven to 350°F (175°C).
- Melt 2 tablespoons of butter in a large skillet over medium heat.
- Add 2 medium zucchini, diced, and sauté for 3 minutes, or until slightly softened.
- Add 2 cloves garlic, minced, and cook for 1 minute more.
- Increase heat to medium-high and cook for another minute, or until zucchini is tender and most of the liquid has evaporated.
- Remove from heat and stir in ½ cup chopped fresh mint. Season with salt and pepper to taste.
- In a bowl, whisk together 2 large eggs, 1 large egg yolk, and ¼ cup heavy cream. Season with salt.
- Spread ½ cup crumbled feta cheese evenly over the pre-baked tart shell.
- Pour half of the egg mixture over the feta.
- Spread the zucchini mixture evenly over the egg mixture.
- Pour the remaining egg mixture over the zucchini.
- Place the tart on a baking sheet and bake in the lower third of the oven for 30-35 minutes, or until set and lightly golden.
- Let cool for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
7g
Fat
92g
Carbs
6g
