Feta Tomato and Zucchini Tart

Cook Time 1 hour and 40 minutes

Servings 6

Ingredients

1 punnet of tomatoes 

200g Greek feta 

1 tbsp olive oil 

1 brown onion, chopped

2-3 medium zucchinis, cut into half moons

1 handful of mint, chopped

4 eggs

250ml thickened cream

Salt and pepper

Pastry

250g plain pastry flour

125g chilled butter, cubed

1 egg

1-2 tsp cold water

Method

Preheat the oven to 150°C. Place the tomatoes on a tray with a small drizzle of olive oil and salt and roast for 1 hour to dehydrate slightly.  

Place flour and butter into a processing bowl. Process ingredients until mixture resembles a fine crumb. Add salt, egg and water and process until mixture forms a ball. Do not over process. TIP: Add the water gradually as you may not need it all. Lightly knead dough by hand until smooth and shape into a disc. Cover with plastic wrap and refrigerate for 30 minutes.  

Meanwhile, heat oil in a pan over a medium-high heat. Add the onion and sauté for a minute then add the zucchini with a pinch of salt and pepper and fry for a further 4 - 5 minutes, tossing regularly until golden and just tender. Remove off the heat and cool a little then mix through the mint.

Lightly grease a 24 - 26 cm approx tart tin. Roll out the pastry to form a disc about 3 mm thick. Line the prepared tin with the pastry and trim, then prick the base with a fork. Refrigerate until ready to use.  

Increase the heat of the oven to 180°C.

Whisk the eggs with the cream and add salt and pepper.

Scatter the tomatoes and zucchini and onion mixture over the base. Crumble small chunks of feta evenly and then pour egg mixture over. Place the tart into the oven on the lowest shelf (this helps to crisp the base). Bake for 30 – 40 minutes until the tart is puffed and golden. Serve warm or cold.