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zucchini tart with feta and mint



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  • Carbohydrates: 372.0
  • Fats: 46.0
  • Dietary Fiber: 7.0
  • Minerals: 16.0
  • Proteins: 15.0
  • Vitamins: 92.0
  • Water: 6.0


  1. For the shell:
  2. Combine dry ingredients in mixing bowl
  3. Add butter and cut in until it is the size of small peas
  4. Using fingers or a pastry blender
  5. Sprinkle in just enough water to bring the pastry together
  6. Gather into a ball
  7. Wrap in plastic and put in fridge for 30 minutes
  8. Preheat oven to 400 degrees
  9. Roll out on lightly floured surface and press lightly into 9 inch tart shell with removable bottom
  10. Par bake lined with foil and filled with pie weights or dry beans for 20 minutes
  11. Remove foil and weights and prick with a fork several times on the bottom bake for 5 more minutes
  12. For the tart:
  13. Preheat oven to 350
  14. Melt butter in frying pan over med heat
  15. Add zucchini
  16. And saute 3 minutes or until beginning to soften
  17. Add garlic and stir to combine
  18. Turn heat to med-high and continue to cook for 1 minute or until zucchini is just cooked through and juices have evaporated
  19. Remove pan from heat
  20. Stir in mint
  21. Season with salt and pepper to taste
  22. And set aside
  23. Beat egg and yolk with cream until uniform
  24. Season with salt
  25. Sprinkle feta cheese over prepared tart shell
  26. Pour over half of egg mixture
  27. Add zucchini mixture in a even layer and pour over remaining egg mixture
  28. Place tart on a baking sheet and bake in the lower third of the oven for 30 - 35 minutes or until set and lightly golden
  29. Let cool for 10 minutes

Step 23

Total Time in Minute 70

Ingredients Count 12

cooking zucchini tart with feta and mint

See More Relate Photo


All-purpose flour

Whole wheat flour


Unsalted butter

Cold water





Egg yolk

18% table cream

Feta cheese

zucchini tart with feta and mint Related Video

































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