INGREDIENTS
- 250g EPIROS Feta PDO cheese, grated
- 1 sheet puff pastry
- 250g zucchini, sliced
- 1 onion
- 2 tbsp fresh mint, finely chopped
- 2 tbsp dill, finely chopped
- 4-5 sun-dried tomatoes, finely chopped
- 4 tbsp olive oil
- 1 Greek yoghurt (250g)
- 2 eggs
- 1 espresso cup milk
- Salt & black pepper
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EXECUTION
Heat the olive oil in a skillet and sauté the onion with the zucchini until soft.
Remove the skillet from the heat and after it has cooled down a bit, add the grated EPIROS Feta PDO cheese, the mint, dill and sun-dried tomatoes.
Grease a flan dish and spread the puff pastry on its bottom, taking care to also cover the sides. Dock the dough with a fork in several places and remove any excess pastry with a knife.
Pour the filling into the pastry. Beat the eggs in a bowl together with the milk and yoghurt, add salt and pepper to taste and pour over the pie filling.
Bake in pre-heated oven – 180°C – until the pastry and surface of the tart turn golden.
Tip: If we double the filling and cover it with a second pastry sheet we can make a zucchini pie.
