Perfect for dinner, lunch or taking on a picnic, the spices add a lovely aromatic touch to the tart.
Serves: 6
INGREDIENTS
Tart
3 medium zucchini, grated (about 400 grams)
400 grams white fleshed kumara, peeled and grated
2 spring onions, finely chopped
¼ cup ground almonds (almond meal)
2 tablespoons cornflour
1 teaspoon each ground cumin and curry powder
2 cloves crushed garlic
1 cup grated cheddar cheese
¼ cup chopped parsley
2 large eggs, size 7, beaten
sea salt and freshly ground pepper
To serve
sliced tomatoes
1 small fennel bulb, thinly shaved, fronds reserved
olive oil and lemon juice
handful of cress or rocket leaves
METHOD
Preheat the oven to 160°C fan bake.
Grease a 35cm x 25cm swiss roll tin and fully line with baking paper.
Tart: Grate the zucchini and kumara on the coarse side of a box grater.
Spread the zucchini out on a clean tea towel and roll up tightly to remove as much moisture as possible.
Place all the ingredients, except the eggs, in a large bowl and season generously. Toss everything together until well combined then add the eggs. Stir through using a fork to mix well.
Tip into the tray and spread evenly.
Bake for 30-35 minutes until firm and golden on top, turning the tray for even browning.
To serve: Arrange the sliced tomatoes on a platter. Combine the shaved fennel and chopped fennel fronds and scatter over the top. Drizzle with olive oil, a squeeze of lemon juice, salt and a grind of pepper. Serve the warm tart topped with greens.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.