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Zucchini Tart
Ingredients
Units
Scale
Filling
- 1 cup plain greek yogurt, whole milk
- 1 garlic clove, minced
- 6 large eggs
- 1/2 cup parmesan, finely grated
- 1 tablespoon chives, minced
- 1 tablespoon thyme, minced
- 2 tablespoons olive oil
- 1/2 teaspoon each salt and pepper
- 2 zucchini, very thinly sliced
1 parbaked pastry crust
Instructions
- In a bowl mix together the filling except for the zucchini if cutting it thin, if you cubed it then add it in last.
- Preheat the oven to 350. If you added the zucchini into the filling, pour it into the pastry crust 3/4 of the way up.
- If you cut the zucchini thin then pour the filling 2/3 (with a little filling leftover) of the way up inside the pastry crust and layer the thin zucchini in a spiral on top. Once the the zucchini has been spiraled, pour the remaining mixture on top over the zucchini.
- Sprinkle with a little more parmesan on top and bake in the oven for 20-30 minutes or until golden on top and set in the middle.
