Corn & Zucchini Tart
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Ingredients
- 1.5 cup corn
- 1 zucchini
- 150 g Lupin Flakes
- ½ cup chickpea flour
- 200 g feta cheese crumbled - 1 packet
- 1 tsp baking powder
- 1 garlic clove crushed
- 1 tbsp olive oil
- 2 eggs
- ½ cup milk
- 2 tbsp olive oil
- 1 tsp oregano dried
- 2 fresh tomatoes
- 1 tsp oregano dried
Instructions
- Set oven to 220°C
- Remove corn from cobs and grate zucchini. Place in a large mixing bowl, combine well with remaining tart ingredients. Season with salt and pepper.
- Transfer mixture to a lined or well-oiled baking pan (we used a 28cm frying pan).
- Slice tomatoes, lay on top. Crumble over remaining feta cheese, drizzle with olive oil and sprinkle with oregano.
- Bake for 20-25 minutes. Stand for 5 minutes before slicing.
Notes
Serve corn and zucchini tart with fresh salad
and relish on the side.
and relish on the side.
Nutrition
Calories: 306kcalCarbohydrates: 22gProtein: 22gFat: 13gSaturated Fat: 6gSodium: 588mgFiber: 13gSugar: 7g
