Zucchini Filo Tart

Ingredients

• 400 g filo dough (large, rectangular sheets)
• 4 zucchinis
• 2 Garlic cloves
• olive oil
• 2 tbsp pine nuts
• 250 ml heavy cream
• 2 Eggs
• 75 g grated cheese (e.g., Gruyère or Emmental)
• 50 g crème fraîche
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)

Instructions

1. 1.

   Wash, trim and slice the zucchinis.

2. 2.

   Peel and finely chop the garlic. Sauté in 2 tbsp hot oil, add zucchini slices and cook together for about 2-3 minutes until no liquid remains. Remove from heat and let cool.

3. 3.

   Brush a tart pan with oil and lay the filo sheets across the pan, leaving generous overhangs at the edges.

4. 4.

   Combine zucchini with cream, eggs, cheese and crème fraîche; season with salt, pepper and nutmeg. Pour into the prepared tart shell. Fold the pastry edges over the filling, sprinkle pine nuts on top, and press the dough in loosely as desired while keeping the filling covered. Drizzle with olive oil.

5. 5.

   Bake in a preheated oven at 180 °C (fan) for about 30‑40 minutes until golden brown.

6. 6.

   Serve with leafy salad if desired.