Easy Zucchini & Carrot Tart
An easy savoury tart with a press-in olive oil crust, grated summer vegetables, feta and fresh mint.
This is the kind of tart that makes baking feel easy. The crust is simply pressed into the tin, not rolled, and the filling comes together with grated zucchini, carrot, strained yogurt, eggs, herbs, and feta.
I make the crust with Karakılçık, a traditional Turkish wheat that I use here as a whole wheat flour. It gives the pastry a deeper, nuttier flavour and keeps the whole grain intact rather than relying on refined white flour. If you cannot find it, regular whole wheat flour works well in its place.
There is no cream, no butter, and no need for neat knife work or specialist tart skills. It is light, savoury, and generous, and it is exactly the sort of thing you can make in one afternoon and put on the table for friends with a sharp salad alongside.
Easy Zucchini & Carrot Tart
1 tart (28 cm), Serves 8
INGREDIENTS:
Olive Oil Crust
300 g karakılçık wheat flour, or regular whole wheat flour
6 g (1 tsp) fine sea salt
135 ml extra virgin olive oil
120 ml cold water, plus 1–2 tbsp if needed
Filling
3 tbsp olive oil
1 large onion, finely chopped
2 medium (160-180 g) carrots, coarsely grated
4 medium (650-760) zucchini, coarsely grated
2 garlic cloves, finely grated
1 tsp fine sea salt, plus more if needed
Black pepper
A pinch of chilli flakes
2 eggs
80 g feta, lightly crumbled
2 tbsp finely chopped fresh mint
1 tbsp nigella seeds
Equipment
28 cm tart tin
Large mixing bowl
Box grater
Wide frying pan or sauté pan
Wooden spoon or spatula
Fork
Wide tray or large plate, for cooling the filling
Chopping board
Sharp knife
Kitchen scale and measuring spoons
METHOD
Heat the oven to 180°C.
Mix the flour and salt in a bowl. Add the olive oil and rub it through with your fingers until the flour is evenly coated and sandy. Add 120 ml cold water and mix just until the dough comes together, adding a little more only if needed. It should feel soft and pliable, not wet.
Rest the dough for 10 minutes.
Tear the dough into pieces and press evenly into a 28 cm tart tin, covering the base and sides. Patch any thin areas rather than building up thick edges.
Dock well with a fork, especially in the centre, then chill uncovered for 20 minutes. Start the filling while it chills.
Heat the olive oil in a wide pan over medium heat. Cook the onion for 10 to 15 minutes, stirring often, until soft and lightly golden.
Bake the chilled shell for 20 minutes, until dry and set. If it puffs, prick and press it down, then continue baking.
Add the carrots to the onion and cook for 4 to 5 minutes, until they begin to soften. Add the garlic and cook briefly.
Add the zucchini, salt, black pepper and chilli flakes. Cook over medium to medium-high heat for 15 to 20 minutes, stirring occasionally, until the vegetables are completely soft and the pan looks dry.
Transfer to a wide tray and spread out. Let cool fully, allowing excess steam to escape. If any liquid collects, drain it off.
Transfer to a bowl. Add the eggs, feta and mint. Mix well and adjust the seasoning if needed.
Spoon into the baked shell and spread evenly. Scatter over the nigella seeds.
Bake at 180°C for 30 to 35 minutes, until set at the edges and lightly golden on top.
Leave to cool for at least 30 minutes before slicing. Serve warm or at room temperature, with a sharp green salad.
