FETA AND ZUCCHINI TART
This is a creamy tart with lots of zucchini, feta and fresh lemon thyme.
Preheat the oven to 200°C.
Roll the pastry out on a floured surface and line a 28cm diameter tart tin. Cover with foil and weight the foil with baking beans or raw rice. Place in the oven for 10-15 minutes until the edges are browning.
Remove the foil and return to the oven for a further 5 minutes. Remove from the oven and reserve.
Lower the oven to 180°C.
Meanwhile, heat the oil over moderate heat in a frying pan for about 10 minutes or until the onion is soft. Remove from the heat and cool.
Place the onion and all of the remaining ingredients in a mixing bowl and mix gently but well. Pour the mixture evenly into the tart shell. Spread everything out so it is evenly distributed.
Place in the oven and cook for 40 minutes or until well set and puffing up.
Remove from the oven and serve in wedges with salad.
250 grams savoury pastry
flour for rolling
3 tablespoons extra virgin olive oil
1 onion, finely chopped
1 Lemon zested
2 tablespoons thyme leaves
3 Garlic Cloves finely chopped
600 grams zucchini thinly sliced, blanched 3 minutes in a saucepan of boiling water, well drained, cooled
100 millilitres Cream
3 Eggs beaten
200 grams Feta crumbled