Step by Step Instructions
- Step 1: Prepare the filling. Heat the olive oil in a frying pan and add the onions and the leek. Sauté for 5-6 minutes until they soften and add the zucchinis, the salt, the pepper and keep sautéing for approximately another 5 minutes, until the zucchinis soften. Remove from the heat and add the parsley, the thyme and the spearmint. Mix together and set the filling aside to cool off for a bit.
- Step 2: Prepare the dough. Place the flour, the butter, the salt and the pepper in a bowl and mix until the mixture becomes nice and moist. Add 1 egg and the yoghurt and mix until it becomes a soft dough. Grease a tart pan and spread the dough out evenly, lining the bottom and the sides of the pan. Prick the base with a fork and leave for 30 minutes in the freezer. Bake in preheated oven at 180°C for approximately 20 minutes.
- Step 3: Break 2 eggs into a bowl and add the milk, a bit of salt and pepper and mix together well. Put the mixture aside for a while.
- Step 4: Empty the filling into the half-baked pastry shell and spread it out evenly, sprinkle with the cheese and then pour in the egg-milk mixture. Bake in preheated oven at 180°C for approximately 20-25 minutes, until the pastry is crisp, the cheese has melted and the tart gets a nice colour all over.
- Step 5: Remove the tart from the oven and wait for 10 minutes until it cools off and the cheese sets. Serve warm or cold.
Ingredient List
- 250g self-raising flour
- 150g butter
- 3 eggs
- 300g strained yoghurt
- salt
- ground black pepper
- 700g zucchinis (grated coarsely and drained of their juice)
- 4 spring onions (finely chopped)
- 100g extra virgin olive oil
- 2tbsp spearmint
- 2tbsp thyme
- 2tbsp parsley
- 200g fresh milk
- 150g olive oil gruyere
- 100g kashkavali cheese
- 100g manouri cheese
- 1 leek (finely chopped)