Vegetable Tart with Tomato, Fennel and Salad

, from Issue #82. December, 2018
Photography by Vanessa and Michael Lewis.
Vegetable Tart with Tomato, Fennel and Salad

Perfect for dinner, lunch or taking on a picnic, the spices add a lovely aromatic touch to the tart.

Serves: 6


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


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.