A crustless savoury tart made with fresh zucchini also known as courgettes or baby marrows! Just add, coriander,zesty peppadews and creamy feta and you have the perfect tart for tea or a light lunch!
Zucchini and Feta Tart
Author: Fazila Olla-Logday
Recipe type: Main
A crustless savoury tart made with fresh zucchini also known as courgettes or baby marrows! Just add, coriander,zesty peppadews and creamy feta and you have the perfect tart for tea or a light lunch!
Ingredients
- 500gr zucchini grated
- 1 medium onion finely chopped
- 1 tsp garlic paste
- good handful of chopped coriander
- ½ cup oil
- ½ cup greek yoghurt
- 4 extra large eggs
- 1 cup self raising flour
- good pinch of chilli powder
- 1 cup grated mature cheddar cheese
- 100gr chopped feta
- 5 pickled peppadews chopped
- Salt to taste
Instructions
- Preheat oven to 180°C
- Place the grated zucchini into a colander and squeeze out the excess water and place in a large mixing bowl together with onion,garlic paste and chopped coriander.
- Beat together the yoghurt, oil and eggs and add to the zucchini mixture. Mix well then add the self raising flour, chilli powder and the grated cheese. Season well with salt and pour the mixture into a large well-greased ovenproof dish.
- Top with feta cheese and chopped peppadews.
- Bake for 30-40 minutes, or until the centre is set and the outside is golden brown.
Notes
Note: For a variation, add some chopped bacon or smoked chicken.
