Corn & zucchini tart
Posted 26/05/2017
Recipe by Dinner Twist
Ingredients
Tart:
2 fresh corn cobs
1 zucchini
1¼ cup (150g) Lupin Flakes
½ cup chickpea flour
½ block feta cheese, crumbled
1 tsp baking powder
1 garlic clove, crushed
1 tbsp olive oil
2 eggs
½ cup milk or water
2 tbsp olive oil
1 tsp dried oregano
2 fresh tomatoes
½ block feta cheese
1 tsp dried oregano
Salt and pepper, for seasoning
To serve:
Fresh salad
Relish of choice
Method
- 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.
Serve:
Serve corn and zucchini tart with fresh salad
and relish on the side.
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