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–+ servings

Corn & Zucchini Tart

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Course Dinner, Lunch
Servings 6
Calories 306 kcal

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.

Nutrition

Calories: 306kcalCarbohydrates: 22gProtein: 22gFat: 13gSaturated Fat: 6gSodium: 588mgFiber: 13gSugar: 7g
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