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4 servings
25 min active time
1 h total time
4.5 (2 votes)
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Original
1 1⁄2 cups | |
1⁄4 tsp | |
1⁄2 cup cold | |
1⁄4 cup | |
6 oz | |
2 oz | |
1 clove minced | |
2 Tbsp | |
1 Tbsp chopped | |
1 sliced | |
to taste | |
to taste | |
1 beaten | |
1 Tbsp |
10 oz |
Amount per serving
Daily %
Calories
638
32%
Total Fat
45 g
57%
Cholesterol
162 mg
54%
Sodium
1058 mg
46%
Total Carbohydrates
45 g
16%
Fiber
3.3 g
12%
Total Sugar
5.0 g
Proteins
15 g
31%
Calcium
279 mg
21%
Iron
2.4 mg
13%
Potassium
272 mg
6%
Vitamin D
0.55 mcg
3%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
Pie Dough
- 1In a medium mixing bowl, whisk together the flour and salt. Cut the butter into 1/2 inch cubes and cut into the flour mixture with fingers or a pastry blender.
- 2Sprinkle in the cold water and work the dough with hands until you can form it into a ball. Flatten the ball into a disk and wrap in plastic wrap. Chill the dough for at least an hour.
- 3Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.
Whipped Feta
- 1In a food processor, pulse together the feta and cream cheese until well combined.
- 2Add the chopped garlic, olive oil and fresh or dried herbs. Process on high speed until smooth.
Vegetable Filling
- 1Toss together the halved cherry tomatoes and sliced zucchini with salt and pepper, the olive oil, and remaining herbs
Assemble The Tart
- 1Roll the pie dough out into a rough 12-inch circle. Fold the dough in half, transfer to the prepared sheet pan, and unfold. Spead the whipped feta evenly in the center until about 1/5 inches from the edge. Spread the tomato and zucchini mixture on top.
- 2Fold the edges of the crust over the tart to contain the filling, leaving the center uncovered.
- 3Mix together the egg yolk and a splash of water and brush over the exposed crust. Bake in the preheated oven for 30-40 minutes until crust is deeply golden and vegetables are tender.
- 4Serve warm or at room temperature.
Published by Callan Curtis