Summer Garden Tart with Feta and Kalamata Olives

Summer Garden Tart with Feta and Kalamata Olives

We arrived home late Saturday night after spending a few days in Seattle. My sister had flown into the SeaTac airport just so we could explore a few of the local attractions like the Space needle and Pikes Market. Seattle was smack dab in the middle of a heat wave and we had our 2 old gals (dogs) with us, Molly 14 and Olive 10. This presented a challenge in what we could and could not do. But being the very dog friendly town that it is made everything all the easier.

Pikes Place Market, Seattle Wa

The day before we left I was in operation use up all veggies mode. I knew that some kind of “pie” would be on the table that night. After a little time on the internet I came across this recipe from The Guardian, which by the way is a really great place to find recipes. What intrigued me the most was the addition of grated zucchini. I changed some of the preparation methods, for example the chard was sautéed instead of tossed with lemon juice and zest. But everything else was somewhat the same. The feta cheese and Kalamata olives were added right before baking and added some real punch to the flavors of the tart. I will be making this or some version of this summertime garden tart again, maybe next time with tomatoes........ Delicious!

yield: 4-6Author: cheriprint recipe

Summer Garden Tart with Feta and Kalamata Olives

prep time: 30 MINScook time: 20 MINStotal time: 50 mins

A rich and satisfying summertime tart filled with all your vegetable garden delights.

INGREDIENTS:

• 1 red onion thinly sliced
• Olive oil
• 1 medium zucchini grated
• 1 tablespoon fresh oregano, minced
• 4 sprigs thyme
• 2 cups chard, cut into ribbons
• 1 sheet semi-defrosted puff pastry
• 2 large eggs
• 1/4 feta cheese
• 1/4 cup Parmesan cheese
• 1/4 cup Kalamata olives, roughly chopped
• Salt and pepper, to taste

INSTRUCTIONS:

1. Preheat the oven to 400F.
2. Place a skillet on a medium-low heat, add olive oil and the thinly sliced onions. Cook the onions for 5 to 10 minutes, until soft and sweet.
3. While the onions are cooking, grate the zucchini. Add zucchini, thyme and oregano to the onions and cook for 5–10 minutes longer or until the mixture is dry. Add chard and sauté until tender. Remove from heat, set aside to cool. Season with salt and pepper, mix together well.
4. While cooling, prepare puff pastry. Roll out pastry until it is a little bigger than your tart or pie dish, place in tin and then poke holes with a fork all over. This will prevent the dough from puffing up too much.
5. When veggie mixture is cool, add eggs and Parmesan. Pour mixture into a prepared pie pan. Add feta and olives on top.
6. Bake for 20–25 minutes, or until the pastry is golden and crisp.
7. Remove from the oven, cut into six generous slices.