Zucchini and Feta Tart
This savory tart combines the sweetness of lightly caramelized zucchini with the salty, creamy character of feta, all in a smooth, herb-infused custard. An easy, economical recipe perfect for a family meal or with friends. Follow our steps to avoid a soggy tart and get a crispy base. This dish can be enjoyed warm or cold and pairs wonderfully with a green salad. A summer kitchen staple!
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Preheat oven to 180°C. Line a tart pan with pastry, prick the bottom, spread mustard. Cover with parchment paper and baking weights. Bake 12-15 min, then remove paper and weights and bake 5 min more. Set aside.
- 2
In a pan, heat oil. Sweat the sliced onion for 3-4 min. Add zucchini slices and sauté 8-10 min until water evaporates. Let cool.
- 3
In a bowl, beat eggs. Mix in cream, herbs, and pepper. Crumble 100g feta and stir in with cooled zucchini.
- 4
Pour mixture onto pre-baked crust. Crumble remaining feta (50g) on top. Bake 30-35 min until set and golden.
- 5
Remove tart and let rest 15 min before slicing. Serve warm or at room temperature.
- Thoroughly cooking off the zucchini's water in the pan is the secret to a non-soggy tart.
- Mustard forms a barrier against moisture and adds a tangy note.
- Prefer a block of feta to crumble yourself; it's less salty and creamier.
- Fresh herbs like mint, basil, or oregano add incredible freshness.
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