In order to counter the stock pile of zucchinis, I made a delightful three zucchini, leek and fetta tart ...
|the raw ingredients picked fresh from the garden|
|Chopped and ready!|
The leeks and zucchini were sauteed in a little olive oil, salt and pepper until they were softened. I also added in a big bunch of three types of thyme (to keep with the THREE THEME) which I removed after the veggies were softened. They added a delightful hint of thymeness to the finished tart, wtihout the 'bits' they leave!
|Three Thymes for Three Zucchinis|
I layered the cooked zucchini in the tart case and poured 5 beaten eggs over the top (the number of eggs will depend on the size of the eggs and how much veg you have in it), I could have added cream to the eggs to make it more velvety and luscious, but as it doesn't work with my body, I left it out! I sprinkled the last of my fetta over the top and a bit more cracked black pepper and a few thyme leaves.
It baked in a moderate oven until the eggs were set - again depends, between 30 and 45 minutes and let it rest for a few minutes before devouring!
|The finished tart|