17 November 2013

Zucchini & Feta Tart


What I do love about Donna Hay recipes is that they are so adaptable, easy to tweak & change to suit yourself. For me that is a sign of a a good recipe.  I prefer them more as guide rather than list of hard & fast rules & ingredients.

“if god had intended us to follow recipes, He wouldn't have given us grandmothers.” 
Linda Henley

This week’s theme at I Heart Cooking Clubs is tarts; now I love a tart but with Summer & beach time fast approaching I am in the need of a lighter tart! So this zucchini & feta tart with filo instead of puff or short crust pastry hit the spot.

Zucchini & Feta Tart, adapted from donnahay.com.au

*I switched out the goat’s curd for feta as that was what I had. I also used a tray half the size so pretty much changed all the quantities! So And I added a little lemon zest & chilli....they just work such a treat with feta & zucchini.

Serves 4 

Ingredients

50g butter, melted
6 sheets filo pastry
2 zucchini (courgettes), grated
Zest of 1 lemon
1 red chilli, finely diced (seeds & all if you like a little heat!)
4 eggs
½ cup cream
Sea salt & cracked black pepper
100g feta crumbled


Directions

Preheat oven to 160C / 320F

Brush the base of a 15cm x 40cm tart dish or baking tray with melted butter. Layer with filo sheets, brushing with melted butter between each layer & leave a little of each sheet over hanging. Top with the grated zucchini. 



Place the eggs, cream, lemon zest, chilli, salt & pepper in a bowl & whisk until well combined. Carefully pour over the zucchini and top with the crumbled feta. Crumple up the edges of the over hanging filo to make a little crust & brush it with a little of the melted butter. Place on a baking tray & bake for 30-35 minutes or until just set. Allow to cool slightly before slicing. 


This was a light & fresh take on a tart....ticking Donna’s fast, fresh & simple mantra.  The chilli & lemon zest definitely adding a little heat & brightness so would most definitely recommend their addition.





If you like a tart.you'll find more here.


If you like this you might like this A Very Full Tart
Two years ago For the Love of Food
Three years ago Watermelon Raspberry Ice


Enjoy!

14 comments:

  1. That's what I love about Donna's recipes. So adaptable to ones taste. Like using the Feta instead of the goats cheese. This one looks perfect.

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    1. Thanks for stopping by, & yes so adaptable!

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  2. Mairi, I totally agree about recipes in general, and about Donna's in particular. This tart looks and sounds gorgeous, and I love the changes you made to the recipe. Looks like an absolute winner for summer.

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    1. Thanks Sue, yes I really like this one…just so light & summery, was perfect for a couple of lunches with salad on the side. :)

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  3. I love lemon and feta with zucchini so would enjoy this tart immensely. Perfect for summer (or for something light and bright on a rainy autumn day).

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    1. Thanks Zosia, perfect to brighten up an Autumn day & remind us of Summer 😊 And yes I seem a little addicted to lemon & feta at the moment.

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  4. Lovely tart! I would like to have a bite of it, fresh, light and tasty.

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    1. If you were here you'd be most welcome :)

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  5. So pretty! I love the long narrow tart pan ... always like the way a finished tart looks coming from such a pan! The colors in this tart are fresh and summery! Lucky you to be plotting beach time in November! Here in the northern hemisphere, things are decidedly chilly!

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    1. Thanks Susan…I do too 😊 Yes Summer seems to have come early….need to make the most of it…it'll be gone before we know it!

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  6. Such a delicious looking tart! And the addition of lemon and chilli sounds good to me! It is wonderful that you have used filo pastry. Your tart looks so good served with the veggie salad and tomatoes!

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    1. Thanks Joyce, lemon & chillies are favorites of mine…they make most things better I find :)

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  7. This looks like the perfect light lunch or supper to me. Love that zucchini-lemon-feta-chili combination! ;-)

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    1. Thanks Deb…one of my favorite combos :)

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