Spiralising is becoming more and more trendy, so try this new take on spiralised zucchini in a beautiful vegetarian tart.
- 200 g shortcrust pastry
- 150 g fat-free quark
- 1 egg, beaten
- 1 lemon, zested and juiced
- small bunch dill, finely chopped
- 3 zucchini, sliced into long, thin strips using a mandoline, knife or spiraliser
- 1 shallot, finely diced
- Heat the oven to 180C/fan. Roll the pastry to fit a 21cm × 4cm-deep tart tin. Cover with a scrunched-up piece of foil or baking parchment then fill with baking beans. Blind bake for 15 minutes, or until the pastry is set and the base no longer looks damp, then remove the beans and cook for another 5 minutes.
- Mix the quark, egg, lemon zest, half the dill, and season well. Spread into the cooked pastry case.
- Stack a handful of the zucchini ribbons on top of each other, then start to roll into a pinwheel, continually adding lengths. Position this into the centre of the pasty case, on top of the quark mix, and, holding it in position with one hand, keep adding new outer layers to the wheel to create the circle. Keep adding the slices until the zucchini slices start to lean on the edge of the case and hold themselves in.
- Cook for 40-50 minutes, or until the zucchini has softened and is turning golden, and the liquid given off by the zucchini has evaporated. Make the dressing by mixing the lemon juice with the remaining dill, shallot, 1 tsp olive oil and 2 tbsp water. Season.
- Let the tart rest for 10 minutes before cutting into slices and serving with the dressing.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||3.6 g|
|Total carbohydrates||18.9 g|
|- Sugars||4.3 g|
|Dietary fibre||1.9 g|