ZUCCHINI AND FETA TART
SERVES 4
KEEP ON TRACK per serving
FAT 51G CARBS 10G PROTEIN 29G
FOR THE PASTRY
10g butter, melted for greasing
165g ground almonds
30ml sesame seeds
1 egg
½ tsp salt
30g butter
FOR THE FILLING
2 medium zucchinis, cut into ribbons
100g Greek feta cheese, crumbled
4 eggs
60ml cream
60ml Parmesan cheese, finely grated
salt and freshly ground pepper
1 tbsp fresh chives, finely chopped grated zest of 1 lemon
1 green chilli, finely chopped
70g mozzarella, coarsely grated fresh mint, to serve
1. Preheat the oven to 200°C. Brush an 18cm loose-bottom tin with melted butter.
2. Combine the almonds, sesame seeds, egg, salt and butter together in a food processor and process until it comes together.
Roll the dough out between two pieces of baking paper. Remove the top piece of baking paper and flip the pastry onto the tart tin. If the pastry breaks, simply press
