Servings
8
Prep time
Cook time
Recipe
Ingredients
- 750g potatoes, all-rounders
- 100g feta, crumbled
- 2½ tsp salt, divided
- 2 tbsp olive oi
- 750g zucchini, cut into thin ribbons using a potato peeler
- 1 cup, packed, sundried tomatoes, drained (reserve the oil)
- 1 tbsp capers, drained
- 3 cloves garlic, minced
- ¼ cup basil leaves, firmly packed
- 1 tsp minced rosemary (or ¼ tsp dried)
- ½ cup oil, using the reserved oil from the tomatoes and making up with olive oil as needed
- 1 tbsp red-wine vinegar
- 30g butter
Method
- To make the crust, preheat oven to 220°C. Grease a 23cm pie dish.
- Peel and grate potatoes into a colander, then rinse under running water for 20 secs, until the water runs clear.
- Transfer potatoes to a large bowl one handful at a time, squeezing out as much water as possible from each handful
- Add 1 tsp of salt and olive oil and mix well.
- Pat firmly into the sides and base of the pie dish. Spray lightly with oil spray.
- Bake for 30 mins.
- Now, toss zucchini with ½ tsp salt and leave to drain in a colander for 10-15 mins.
- Place sundried tomatoes and garlic in a blender or food processor and pulse until well chopped.
- Add capers, herbs, remaining 1 tsp salt, oil and vinegar. Pulse until almost smooth.
- Gently squeeze any excess liquid from zucchini.
- Place in a bowl and add about ¾ of the tomato mixture and mix until zucchini is well coated
- Add the feta and 1 cup of the breadcrumbs and mix again to evenly combine.
- Pack zucchini mixture into baked tart base, using hands or a spatula to pat down evenly
- Heat butter in a small pan over medium heat until golden brown and fragrant. Add remaining cup of breadcrumbs, mix well, and scatter over top of tart.
- Reduce the oven to 200°C and bake gratin for 35-40 mins, until the zucchini is tender and the top is deeply browned
- Top with remaining tomato mixture and serve.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
