Crustless Zucchini, Mint and Feta Tart
INGREDIENTS
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12 courgettes, topped and tailed
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a little lemon juice
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3 T (45 ml) butter
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1 T (15 ml) olive oil
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1 clove garlic, peeled and finely grated
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4 large free-range eggs
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½ cup (125 ml) natural yoghurt
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½ cup (125 ml) cream
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a handful of finely chopped fresh mint (about 3 T / 45ml)
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2 T (30 ml) finely chopped fresh dill
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1½ cups (375 ml) crumbled feta cheese
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the finely grated zest of half a lemon
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½ cup (125 ml) flour
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1 tsp (5 ml) baking powder
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salt and milled black pepper
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To top:
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12 cherry tomatoes, halved
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