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| Main Ingredients | yellow zucchini, green zucchini |
| Cuisine | American |
| Course | Snacks and Starters |
| Prep Time | 16-20 minutes |
| Cook time | 31-40 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Medium |
| Others | Non Veg |
Ingredients list for Zucchini And Cream Cheese Tarts
- 1 medium yellow zucchini unpeeled and cut into dices
- 1 medium green zucchini unpeeled and cut into dices
- 2 cups cream
- 1/3 cup crumbled feta cheese
- 2 cups refined flour
- 1 tsp + to taste salt
- 1 cup + 1 tablespoon butter
- 1 small small onion finely chopped
- 2 teaspoons crushed black peppercorns
- 2-3 fresh parsley sprigs
- 2 eggs
Method
1. Combine refined flour, salt and butter in a bowl. Mix well and rub them to resemble bread crumbs.
2. Add ¼ cup chilled water slowly and knead well into a stiff dough.
3. Line a large tart mould with the dough and place kidney beans filling the inside of the tart. Place the tart mould on baking tray and put it in the oven for blind baking. Bake at 180°C for 10-12 minutes.
4. Remove from heat, cool and demould. Set aside.
5. Heat 1 tbsp butter in a non-stick pan. Add onion and sauté till translucent.
6. Add both the zucchinis, 1 tsp crushed peppercorns and salt. Toss to mix and sauté well.
7. Finely chop parsley sprigs and add to the pan. Toss to mix and cook till the zucchini is half done.
8. Transfer cooked zucchini mixture in the tart shell and spread evenly.
9. Combine cream, feta cheese, eggs in a bowl. Add salt and remaining crushed peppercorns and whisk well. Pour this mixture on the zucchini covering them fully.
10. Place the tart on a baking tray and put it in the preheated oven at 180°C and bake for 20-25 minutes.
11. Remove from heat and cool to room temperature. Demould the tart, cut into wedges and serve immediately.
