Photo credit: G. Drakopoulos - Food Styling: T. Webb
For the dough:
- Combine the flour and salt in a large bowl.
- In another bowl, combine the yogurt, water and lemon juice with a hand whisk.
- Add the butter to the flour mixture. Rub them together between your fingers until the mixture resembles coarse meal.
- Add the yogurt mixture and stir with a spatula.
- When combined, use your hands to create a soft dough.
- Wrap dough in plastic wrap and refrigerate for at least 1 hour.
For the Filling:
- To prepare the zucchini, place them in the microwave for 20 seconds.
- Spread them on paper towels to strain.
- Cover with paper towels and pat dry on top side also.
- This is done to dry out the zucchini a bit so that they don’t release too much liquid once they are added to the tart base.
- Combine the garlic and olive oil in a small bowl.
- In a larger bowl, combine the feta cheese and mozzarella with 1 teaspoon of the garlic-oil mixture.
- Season to taste.
- Refrigerate filling until the tart base is ready.
For the Tart:
- Preheat oven to 200* C (390* F) Fan.
- Line a baking pan with parchment paper.
- Use a rolling pin and extra flour to roll the dough out to a round sheet 30 cm in diameter.
- Use the rolling pin again to help you transfer sheet of dough to lined baking pan.
- Spread the cheese mixture in the center of the tart base, leaving 5mm without any filling, all the way around.
- Spread the zucchini slices nicely over the cheese mixture.
- Drizzle with remaining garlic-oil mixture.
- Start to fold the edge over, covering a part of the filling and creating creases or folds all the way around.
- The middle of the tart remains open and uncovered.
- It is a rustic tart so you don’t have to be too artistic when folding over. Being more “homely” is part of its charm.
- The dough is very crunchy and flaky when baked but very soft while we are making it. This makes it very hard to handle and it is why we don’t use this type of dough for regular tarts.
- Combine the egg with the water to make an egg wash.
- Brush dough with egg wash.
- Bake for 30-40 minutes, until the dough turns golden and the cheese starts to rise and bubble.
- Remove from oven and allow to cool for 10 minutes. Sprinkle with some basil, Cut into slices and serve warm.