HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconZucchini, Olive & Goat Cheese Tart
topBanner
Zucchini, Olive & Goat Cheese Tart

Zucchini, Olive & Goat Cheese Tart

Read more

This tart just reads like a greatest hits of winter eating. Soft ribbons of zucchini, creamy goat’s cheese, sweet walnuts and sharp olives in a crispy little package. Delicious!

Allergens:GlutenMilkTree NutsSulphites

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

red onion

8 unit

filo pastry

(ContainsGluten)

1

zucchini

½ unit

kalamata olives

½ block

goat cheese

(ContainsMilk)

1 bunch

thyme

30 g

walnuts

(ContainsTree NutsMay be present Milk, Peanuts, Sesame, Soy)

1 tsp

Dijon mustard

(ContainsSulphites)

1 bag

mixed salad leaves

1

cucumber

Not included in your delivery

1.5 tbs

olive oil

1 tbs

balsamic vinegar

1 tbs

butter

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3380 kJ
Fat48.8 g
of which saturates16.7 g
Carbohydrate59.5 g
of which sugars12 g
Dietary Fibre0 g
Protein30.6 g
Cholesterol0 mg
Sodium1230 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Peeler
Pan
Baking Paper
Baking Tray
Brush
Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, finely slice the red onion and kalamata olives. Peel the zucchini into ribbons and dice the cucumber. Crumble the goat cheese, pick the thyme leaves, and wash the mixed salad leaves. Melt the butter.

2

Heat two thirds of the olive oil in a medium frying pan over a medium heat. Add the red onion and cook, stirring, for 5 minutes or until soft. Add half of the balsamic vinegar and cook, stirring, for 3 minutes or until caramelised. Set aside.

3

Lay the filo pastry sheets on a lined baking tray and brush with half of the butter. Top the pastry with the caramelised onion, zucchini ribbons and kalamata olives, leaving a 2 cm border around the edges. Sprinkle with the goat cheese and the thyme and then fold the edges of the pastry in to create a pastry border. Brush the edges with the remaining butter, sprinkle with the walnuts and then place in the oven for 10-15 minutes or until golden.

4

Meanwhile, whisk the Dijon mustard, remaining olive oil and balsamic vinegar together in a medium bowl. Add the mixed salad leaves and cucumber, season to taste with salt and pepper and toss to combine.

5

To serve, cut tart into slices and serve with the dressed garden salad.