2012-08-14

Whole Wheat Tart with Zucchini and Zucchini Blossoms



I just love these flowers! Back in Greece we are frying them smothered in beer batter, stuffing them with rice and dill and of course we are using them in pie fillings.
Today I have a simple way of using them, this tart is perfect if you’ve never used zucchini Blossoms before.
Next time you’re in a farmers market, grab some zucchini with blossoms attached and try this recipe. It’s sooo good!

Ingredients

 For the dough
1 2/3 cup flour (I used 1 cup of whole and 2/3 cup all purpose white)
1/2 teaspoon salt
1/2 teaspoon baking Powder
100 ml extra virgin olive oil
100 ml water
For the filling
1 tablespoon grated Parmesan cheese
2 medium green zucchini, sliced
1 yellow zucchini sliced
3 heaped tablespoons of yoghurt
3 eggs
250 grams grated Feta cheese
2 sprigs thyme, leaves 
a pinch of salt
4 to 5 zucchini blossoms rinsed (cut the stems and remove the ovary) 
1/3 red bell pepper, cut into pieces
A few leaves of Basil for garnish and flavor


How to make

Using a bowl mix the dry ingredients, flour, flour, salt and baking powder.
In a cup mix the oil with the water. Start to add gradually the oil and water liquid to the dry mixture and knead briefly to have a soft dough. Wrap the dough with plastic and refrigerate for 30 minutes.
Preheat the oven to 390 degrees. 
Using a bowl mix the yogurt with eggs, feta cheese, thyme and a little salt & pepper.
 Remove the dough from the refrigerator and place on lightly floured surface. Roll the dough using a floured rolling pin. Open it thin about ¼ of an inch. (click to enlarge)


Grease a baking dish or tart pan and place the dough. Sprinkle some parmesan over the tart shell and add half of the yogurt and feta mixture. Add the zucchini slices and cover with the rest of the yogurt mixture.  Add the zucchini blossoms on top opening them, add a piece of red pepper in the ovary area and finish by spreading the rest of the red pepper pieces all around the tart.
Bake for 45 – 50 minutes, remove from the oven let the tart rest for 5 minutes, decorate with basil leaves and serve!


Enjoy!

Zucchini blossoms


32 comments:

  1. This is a beautiful tart. I love the whole wheat crust and zucchini blossoms and that you used yogurt. Very pretty. Glad I stopped by. Nice blog!

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    1. Thank you Vicki your words mean a lot!

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  2. Maravillosa receta amiga me encanta la flor del calabacín,ésta tarta debe ser un éxito saludable la prepararé,saludos y abrazos.

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  3. We have lots of zucchini and blossoms in the garden right now - looks like a great way to use them up.

    Now can you send me an eggplant recipe? I'm overrun with them and getting tired of ratatouille - lol.

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    1. Great Heather, I hope you'll like the tart! Thank you!

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  4. I love zucchini flowers too and I usually stuff them and then lightly fry them or put them in a pasta. This is another great way of cooking with these flowers. I'm so looking forward to Spring where I will once again see these in the shops xx

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    1. Summer is comming Charlie! <3

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  5. I have never done anything with zucchini blossoms although I have had every intention to use them some day. After seeing this beautiful tart, that day is close! This looks SO delicious!

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    1. You have to try them, they are delicious!

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  6. I have never cooked with the zucchini blossoms, but I have heard that they are good. This tart looks yummy, I love the colors.

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    1. Thank you very much my friend!

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  7. I just made zucchini blossoms with feta yesterday! I will post about them in my world on a plate round up! This tart certainly has a summer and Greek aroma! Perfectly made! Kisses and hugs!

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    1. Thank you my sweet Katerina, hugs and kisses!

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  8. This is a keeper. My whole family will love this recipe.

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  9. Eri, this is just beautiful. love everything about it from the crust to the beautiful colors, yum!

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  10. Hi Eri, so you are from Canada,easy,you can simply get the red bean paste from the Chinese grocery shop there to make the strawberry daifuku but I know that red bean not a fav ingredient to use in the western community but it is very popular in the Asian community. My brother-in- law who is an English man finds it very strange to eat red bean as a dessert! YOu have one lovely blog here & the photos of the food were taken beautifully!

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    1. I have an Asian market close to me in fact I;m going tomorrow, I will try to find it, thank you my friend for the feedback!

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  11. it looks really good! I love the combination

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  12. Absolutely perfect Eri. Though I'd have to take the zucchini blossoms out, because they give me some wicked dreams.

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  13. I am nominating you for The Liebster Award. Please stop by my blog for details. Patsy

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  14. This is gorgeous! I am getting so hungry! I have never seen a zucchini blossom before. I don't have a farmers market near me.. :(

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  15. Love this zucchini tart. I love it in pies, in cakes and in many other forms. I always use the zucchini flowers as well.

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  16. I love this healthy whole wheat crust you have used here. This looks gorgeous! I am literally drooling.

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  17. What a lovely, healthy tart!!! And thanks for the tips on how to prep the zucchini blossoms...I have fond memories of eating them batter dipped and fried in Tuscany...mmmmmmmm.

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  18. I love your tart! I would like to have a slice :) Hugs!

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  19. I have never tried zucchini flower before and it's been on my list to try. I need to pay more attention when shopping so I can find them (could be passing by?). This is such a gorgeous tart. I love zucchini tart, but never made it on my own.

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