Zucchini Feta Tart with Roast Potato Base
Zucchini Feta Tart with Roast Potato Base
Smashed roasted potatoes create a rustic, golden base for this delicious tart. Eggs, yoghurt and feta are all rich in protein, which helps balance insulin, curb cravings and support muscle repair and growth. Roast potatoes are a versatile side dish rich in complex carbohydrates that provide slow, steady energy. Leaving the skins on adds valuable […]
Servings
6
Prep time
Cook time
Recipe
Vegaterian, Gluten Free
Ingredients
- Base
- Handful pine nuts, toasted
- 700g small potatoes, halve larger ones
- Extra-virgin olive oil
- Good pinch sea salt
- Filling
- 2 medium zucchini, shaved into ribbons with a peeler
- 1 leek, fi nely sliced
- 5 organic eggs
- 3 tbsp Greek yoghurt
- Pinch sea salt & pepper
- ½ cup crumbled feta
Method
- Preheat oven to 200°C and line a large baking tray with baking paper.
- Toss potatoes in olive oil and season with salt. Spread out evenly on tray and roast for 30 mins or until tender and golden brown. Set aside to cool.
- Place zucchini ribbons in a clean tea towel. Sprinkle lightly with salt. Gather towel around zucchini and twist it like a rope to squeeze out excess water.
- Place potatoes in a tart tin. Roughly smash them with a fork or potato masher. Leave some texture and don’t mash them too smooth. Press smashed potatoes into the base of the tin and up its sides.
- Pan fry leeks over medium heat with a little olive oil until soft. Arrange leeks over potatoes.
- In a medium bowl, whisk eggs, yoghurt, salt, pepper, parmesan and half the feta. Pour mixture over leeks. Top with zucchini ribbons and remaining feta.
- Bake for 30-35 mins or until tart is cooked through and golden.
- To serve, top with toasted pine nuts.
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