TOMATO AND ZUCCHINI SAVOURY TART WITH FETA CHEESE AND MUSTARD FILLING
Who else wants the good weather to come back? At least here, in La Coruña, we are exhausted with this rough weather. I know that speaking about the weather is boring but the truth is I am still surprised as I cannot remember other years with such an intense rain, wind, and cold. But as we are officially in spring, I have already started to prepare colourful dishes more appropriated in this period, as this savoury tomato and zucchini tart.
In fact, seeing these colours on my table and in my photos puts me in a good mood and reminds me that the summer is near. Does the same thing happen to you? This easy recipe adapts perfectly to everyone’s likes, so I think that if you do it with the ingredients I suggest or with other veggies you prefer instead, this dish will be a complete success.
For this tart, I use a filling of feta cheese, extra virgin olive oil, herbs de Provence and Romanian mustard. But be sure to use the freshest and tastiest tomatoes and aubergines. If these are bio or coming from the farmer’s market, still better! This is how I bake this tart every time and it seems like Thomas has never enough of it!
INGREDIENTSfor a mould of 36 x 13 x cm / 14 x 5 x 1’5 inches
300 gr (2 cups) wheat flour
180 gr (¾ cups) unsalted butter
50 ml (¼ cup) heavy cream
Salt and pepper to taste
200 gr (1 ½ cup) feta cheese
4 tbsp Romanian mustard
3 tbsp herbs de Provence
3 tbsp extra virgin olive oil
2 medium tomatoes
Preheat the oven to 180ºC (350ºF). Now prepare the tart crust. In a working surface place the flour making a well in the center. Put the unsalted butter, previously cut in small cubes, salt and heavy cream. Mix with your hands until well combined and then wrap it in clingfilm and allow to rest in the fridge for one hour.
Meanwhile, prepare the filling. In a medium bowl mix the feta cheese, olive oil, herbs, and mustard.
Also, cut the aubergines and tomatoes into 1cm-wide-slice.
Now take the dough out from the fridge and knead it with a rolling pin. Roll it out on the mould and stick the fork into it. Cook it for 5 minutes. Then remove from the oven and place the filling first and the veggies on top. Bake 20 minutes more to 150ºC (300ºF).
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