Corn & zucchini tart

Posted 26/05/2017

Recipe by Dinner Twist



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 

  1. Set oven to 220°C
  2. Remove corn from cobs and grate zucchini. Place in a large mixing bowl, combine well with remaining tart ingredients. Season with salt and pepper.
  3. Transfer mixture to a lined or well-oiled baking pan (we used a 28cm frying pan).
  4. Slice tomatoes, lay on top. Crumble over remaining feta cheese, drizzle with olive oil and sprinkle with oregano.
  5. Bake for 20-25 minutes. Stand for 5 minutes before slicing.


Serve corn and zucchini tart with fresh salad
and relish on the side.

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