Zucchini Tart With Feta and Mint

Recipe by Busters friend
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READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For the Shell:
  • Combine dry ingredients in mixing bowl. Add butter and cut in until it is the size of small peas, using fingers or a pastry blender. Sprinkle in just enough water to bring the pastry together.
  • Gather into a ball, wrap in plastic and put in fridge for 30 minutes.
  • Preheat oven to 400 degrees.
  • Roll out on lightly floured surface and press lightly into 9 inch tart shell with removable bottom.
  • Par bake lined with foil and filled with pie weights or dry beans for 20 minutes. Remove foil and weights and prick with a fork several times on the bottom (be careful of your pan) Bake for 5 more minutes.
  • For the Tart:
  • Preheat oven to 350.
  • Melt butter in frying pan over med heat. Add zucchini, and saute 3 minutes or until beginning to soften. Add garlic and stir to combine. Turn heat to med-high and continue to cook for 1 minute or until zucchini is just cooked through and juices have evaporated. Remove pan from heat, stir in mint, season with salt and pepper to taste, and set aside.
  • Beat egg and yolk with cream until uniform. Season with salt.
  • Sprinkle feta cheese over prepared tart shell. Pour over half of egg mixture. Add zucchini mixture in a even layer and pour over remaining egg mixture.
  • 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. Let cool for 10 minutes.
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