I promised myself that I would make more tarts. But not all tarts are sweet. This one for example is with zucchini and feta cheese. What do you think? Would you like to try it?
- one shortcrust pastry
- 2 zucchinis
- 250g sour cream
- 2 eggs
- 100g feta (grated)
- 1 tablespoon herbs de Provence
- salt
- pepper
Directions:
- Prepare the shortcrust pastry and let it sit in the fridge for at least 30 minutes.
- In a bowl, mix the sour cream with the eggs, salt, pepper and in the end, the feta cheese. Set it aside.
- Slice the zucchinis very fine with a mandoline or with a sharp knife to obtain little circles.
- Cut the circles in 2, place them on top of each other, sliding them to the right to obtain a straight line. Then roll them to obtain a rose flower. Place them in muffin cases just to preserve their shapes until you are ready to place them in the final tart. Repeat the process and make some zucchini roses.
- Take the shortcrust pastry out of the fridge and stretch it with a rolling pin.
- Place the crust on the pan and line it well with your fingers. I used a 25cm pan with a removable bottom for this tart. Use a fork to prick with the bottom.
- Pour the cream composition over the crust.
- Transfer with care the zucchini roses inside the tart, over the cream composition.
- Bake in a preheated oven at 180ºC with aluminium foil on top for 20 minutes to avoid burning the top. Then, remove the foil and continue to bake for 30 minutes.
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