I have a thing for quick and convenient recipes and this zucchini tart is no exception. I think this is also due to the fact that I'm an ordinary mother - with 2 children, a husband, a kitten, a house ... and all the related activities. Also, I need to find some time for the site, the recipes and the communication with other girls who cook and follow me.
I really liked this tart, first of all because it has feta cheese, which we eat in big quantities in any season. I can't say I use puff pastry every day, but I always keep a package in the freezer for various situations and cravings and for this tart, it's perfect. You quickly place the puff pastry in a pan, add the cheese, raw zucchinis, an egg and sour cream on top - ready! In the oven with it and you can meanwhile do the chores in the house.
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Prepare all the ingredients, don't forget to thaw the puff pastry in advance.
Cut the zucchinis into thin slices.
Arrange the puff pastry in a tart tin or use a springform cake pan.
My tart tray is made from heat-resistant glass and has a diameter of 28cm. I didn't grease with anything.
Run a knife blade around the top edge of the tart pan to trim the excess pastry off.
Crush the cheese with your fingers and sprinkle over the dough.
Place the zucchini slices nicely on top of the cheese.
Season with a little salt and ground black pepper.
Beat an egg together with the cream.
Pour over the tart.
Use a brush to spread evenly over the entire surface.
Bake for 40-45 minutes in the preheated oven at 200 degrees C.
If the tart puffs up in the middle, just prick with a knife in one or two places, during or after baking.
Allow to cool completely before serving.
Then portion and savour.
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