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Zucchini Gratin Tart

Zucchini Gratin Tart

By: Naomi Sherman

I’m not going to pretend that this dish isn’t a bit of work, but trust me when I say it’s worth every second. From the crisp, delicious potato crust to the lush, flavour-packed filling, it’s a vegetarian show-stopper.


Servings

8

Prep time

Cook time

Recipe


Ingredients

  • 750g potatoes, all-rounders
  • 100g feta, crumbled
  • 2½ tsp salt, divided
  • 2 tbsp olive oi
  • 750g zucchini, cut into thin ribbons using a potato peeler
  • 1 cup, packed, sundried tomatoes, drained (reserve the oil)
  • 1 tbsp capers, drained
  • 3 cloves garlic, minced
  • ¼ cup basil leaves, firmly packed
  • 1 tsp minced rosemary (or ¼ tsp dried)
  • ½ cup oil, using the reserved oil from the tomatoes and making up with olive oil as needed
  • 1 tbsp red-wine vinegar
  • 30g butter

Method


  • To make the crust, preheat oven to 220°C. Grease a 23cm pie dish.
  • Peel and grate potatoes into a colander, then rinse under running water for 20 secs, until the water runs clear.
  • Transfer potatoes to a large bowl one handful at a time, squeezing out as much water as possible from each handful
  • Add 1 tsp of salt and olive oil and mix well.
  • Pat firmly into the sides and base of the pie dish. Spray lightly with oil spray.
  • Bake for 30 mins.
  • Now, toss zucchini with ½ tsp salt and leave to drain in a colander for 10-15 mins.
  • Place sundried tomatoes and garlic in a blender or food processor and pulse until well chopped.
  • Add capers, herbs, remaining 1 tsp salt, oil and vinegar. Pulse until almost smooth.
  • Gently squeeze any excess liquid from zucchini.
  • Place in a bowl and add about ¾ of the tomato mixture and mix until zucchini is well coated
  • Add the feta and 1 cup of the breadcrumbs and mix again to evenly combine.
  • Pack zucchini mixture into baked tart base, using hands or a spatula to pat down evenly
  • Heat butter in a small pan over medium heat until golden brown and fragrant. Add remaining cup of breadcrumbs, mix well, and scatter over top of tart.
  • Reduce the oven to 200°C and bake gratin for 35-40 mins, until the zucchini is tender and the top is deeply browned
  • Top with remaining tomato mixture and serve.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Naomi Sherman

Naomi Sherman

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