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.”
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.
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!)
½ cup cream
Sea salt & cracked black pepper
100g feta crumbled
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.
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 this you might like this A Very Full Tart
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