Ingredients
For the olive oil pastry:
180 g flour
50 g olive oil
60 g water
1 tbsp dried thyme (or herbes de Provence)
1 pinch salt
For the filling:
3 small zucchinis
200 g feta cheese
30 g parmesan cheese
3 eggs
100 ml milk
100 ml heavy cream
Olive oil
Salt & pepper
Pinch of cumin
Breadcrumbs
Instructions
- Prepare the pastry: Mix flour, salt, and thyme. Add olive oil and stir. Gradually add water until a dough forms. Shape into a ball, wrap, and refrigerate 10–15 minutes.
- Slice zucchini into half-moons. Sauté in olive oil with salt and pepper for 10–15 minutes until tender but slightly firm. Let cool.
- Preheat oven to 180°C (350°F).
- Roll out the dough on a floured surface and line a 24 cm tart pan. Prick the base with a fork. Sprinkle breadcrumbs to absorb moisture.
- Whisk eggs, milk, and cream. Season with salt, pepper, and cumin. Stir in parmesan.
- Spread diced feta over the pastry base. Add sautéed zucchini. Pour egg mixture evenly on top.
- Bake on the lower rack for 20 minutes, then move to the middle rack and bake another 20 minutes until golden and set.
- Cool slightly before serving.
Notes
- Replace feta with goat cheese for creaminess.
- Add caramelized onions for sweetness.
- Use whole wheat flour for a rustic crust.
- Sprinkle pine nuts or sunflower seeds on top for crunch.
- Best enjoyed fresh but keeps well for 3 days refrigerated.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Savory Tart
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 11 g
- Cholesterol: 90 mg
