Zucchini and cheese tart
Zucchini and Telemea Tart – A delicious and simple recipe for a savory appetizer
Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 50 minutes
Servings: 6
A zucchini and telemea tart is a perfect choice for an appetizer or a light meal. This quick and simple recipe combines the delicate flavors of zucchini with the saltiness of telemea, creating a savory dish that will impress any guest.
Ingredients for the dough:
- 200 g flour
- 100 g cold butter, diced
- 1 egg
- 1 tablespoon cold water
- A pinch of salt
Ingredients for the filling:
- 2 medium zucchinis
- 1 medium onion
- 150 g telemea (preferably cow or sheep, depending on preferences)
- 2 eggs
- 200 ml sour cream
- Salt and pepper to taste
- Olive oil for sautéing
Preparation method:
1. Preparing the dough:
In a large bowl, combine the flour with the salt. Add the cold butter cubes and rub with your fingers until the mixture resembles fine crumbs. Add the egg and cold water, then quickly knead until you obtain a smooth dough. Form a ball, wrap it in plastic wrap, and refrigerate for 30 minutes. This step is essential for achieving a flaky dough.
2. Preparing the filling:
Meanwhile, peel the zucchinis and cut them into thin sticks. Chop the onion finely. In a skillet, heat a little olive oil and sauté the onion until it becomes translucent. Add the zucchinis and cook them over medium heat until softened, about 5-7 minutes. Season with salt and pepper, then let them cool.
3. Assembling the tart:
Preheat the oven to 180°C. Remove the dough from the refrigerator and roll it out on a floured surface until you get a thin sheet. Place the sheet in the tart pan, trimming the excess dough from the edges. In a bowl, beat the eggs with the sour cream and add the crumbled telemea. Mix well.
4. Mounting and baking:
Evenly spread the zucchini and onion mixture over the dough in the pan, then pour the egg and sour cream mixture on top. Ensure all ingredients are well distributed. Bake the tart in the preheated oven for 30 minutes, or until the surface turns golden and slightly browned.
5. Serving:
Let the tart cool slightly before slicing. It is delicious both warm and cold. You can serve it with a fresh green salad or a yogurt and dill sauce for a refreshing contrast.
Practical tips:
- If you want to add extra flavor, you can also add some fresh herbs, such as dill or basil, to the filling.
- The tart can be customized with other vegetables, such as bell peppers or mushrooms, to give it a unique touch.
This zucchini and telemea tart is not just a quick dessert, but also a simple recipe you will fall in love with! Enjoy every slice and savor the perfect combination of textures and flavors!
The ingredients for the dough are kneaded, formed into a ball, and placed in the refrigerator for 30 minutes. The zucchini is peeled and cut into sticks, a larger onion is sautéed in a little olive oil, the zucchini is added and cooked until soft. A tart pan is greased and dusted with flour, the dough is rolled out, and the edges of the dough are pressed well against the pan to prevent it from shrinking in the oven; it is pricked with a fork and baked for about 15 minutes. The zucchini filling is added, and on top, 3 beaten eggs mixed with 3 tablespoons of thicker sour cream, 250 g of feta cheese, and fresh dill are poured. It is baked for another approximately 30 minutes. It can be served warm or cold as an appetizer or snack. The Zucchini and Feta Tart recipe was suggested by the little one on the recipe forum.
Ingredients: Shortcrust pastry: 120 g butter, 150 g flour, one teaspoon salt, one egg yolk. Filling: 500 g zucchini, 3 eggs, 3 tablespoons sour cream, 250 g cheese, dill.
