Ingredients (Serves 6)
- small zucchini: 1 kg
- onion: 1
- garlic: 1 clove
- olive oil: 3 tablespoons
- feta cheese: 125 g
- whole eggs: 3
- Parmesan cheese, grated: 50 g
- pine nuts: 30 g
- cumin seeds: 1/2 teaspoon
- parsley: 1 bunch
- dill: a few sprigs
- mint: 5 leaves
- coarse salt
- salt and ground pepper
For the dough:
- flour: 200 g
- sheep's milk yogurt: 1 (125 g)
- olive oil: 4 tablespoons
- salt: 2 pinches
Preparation
- Prep time: 40 minutes
- Cook time: 45 minutes
Difficulty: Intermediate (Level 2)
- Prepare the dough: Sift the flour into a mound. Gradually incorporate the yogurt, 4 tablespoons olive oil, and salt. Form into a ball and refrigerate for 15 minutes.
- Rinse and dry the zucchini. Reserve 3 whole ones and slice thinly. Coarsely grate the rest.
- Mix the grated zucchini with 30 g coarse salt. Drain in a colander under a weight for 30 minutes.
- Preheat the oven to 210°C (425°F).
- Oil a high-sided tart pan with removable bottom. Roll out the dough and line the pan. Prick the base and cover with dried beans or vegetables. Blind bake for 10 minutes.
- Peel and finely chop the onion and garlic. Wash, dry, and finely chop the herbs. Rinse and dry the grated zucchini in a clean cloth. Sauté for 10 minutes in olive oil with onion and garlic until softened.
- In a bowl, combine the sautéed mixture with chopped herbs, crumbled feta, grated Parmesan, beaten eggs, cumin seeds, and pine nuts. Season with salt and pepper.
- Remove the tart shell from the oven, discard the weights, and fill three-quarters with the mixture. Reduce oven to 180°C (350°F) and bake 25 minutes.
- Five minutes before end, arrange zucchini slices on top, drizzle with olive oil, and return to oven.
Serve hot, warm, or cold.
