Courgette Feta Tart
very easy
90 mins
90 mins
Ingredients
- 500 g green and yellow zucchini
- 7-10 Tbsp Salt
- 1–2 Branches of rosemary
- 6 Stem(s) Thyme
- 2 Onions
- 50 g Parmesan cheese
- 1 (250 g) Cup of Ricotta
- 6 Eggs (size M)
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 200 g Feta cheese
- 1 TABLESPOON Pine nuts
- 200 g Fresh cream
- 1 TEASPOON Curry Powder
- 7-10 Tbsp Fat and breadcrumbs
- 7-10 Tbsp Aluminium foil
Directions
- 1
Wash, clean and roughly grate the zucchini. In a large bowl, mix with 1 teaspoon salt and leave to stand for approx. 30 minutes. In the meantime, wash the rosemary, shake dry, pluck the needles from the twigs and chop finely.
- 2
Wash the thyme, shake dry and pluck the leaves from the stalks. Set something aside for garnishing.
- 3
Onions peel and chop finely. Grate cheese finely. Mix ricotta, eggs, cheese and herbs well. Season well with salt and pepper. Squeeze the zucchini in portions with your hands. Heat the oil in a large frying pan, fry the zucchini and onions for approx. 5 minutes at low to medium heat, turning them over.
- 4
Remove from the stove and let it cool down for about 5 minutes.
- 5
Stir into the cheese egg mixture. Coarsely crumble the feta and mix in carefully. Pour into a well greased tart mould sprinkled with breadcrumbs (top approx. 23.5 cm Ø, bottom approx. 19 cm Ø, 6 cm deep).
- 6
Smooth and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 1 hour. If necessary, cover with foil about 15 minutes before the end of the baking time.
- 7
Roast the pine nuts in a pan without fat while turning them golden brown. Remove from the pan. Mix crème fraîche and curry. Remove the tart from the oven, arrange it, sprinkle with pine nuts and garnish with thyme and rosemary.
- 8
Possibly put curry cream as a blob on each piece, dust with curry. Add the remaining curry cream.
Nutrition Facts
340 kcal
5 g
28 g
18 g
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