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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.