Zucchini, Olive & Goat Cheese Tart
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
red onion
8 unit
filo pastry
(Contains: Gluten, Wheat;)
1
zucchini
½ unit
kalamata olives
½ block
goat cheese
(Contains: Milk;)
1 bunch
thyme
30 g
walnuts
(Contains: Walnut; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pistachio, Pecan.)
1 tsp
Dijon mustard
1 bag
mixed salad leaves
1
cucumber
Not included in your delivery
1.5 tbs
olive oil
1 tbs
balsamic vinegar
1 tbs
butter
(Contains: Milk;)
Utensils
Cooking Steps
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.
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.
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.
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.
To serve, cut tart into slices and serve with the dressed garden salad.
