Zucchini and Feta Tart

Instructions

1. Prepare the pastry
   Preheat the oven to 190°C (375°F). Roll out the puff pastry sheet and fit it into a 25cm (10-inch) tart pan with a removable bottom. Trim the edges and prick the base all over with a fork. Line with baking paper and fill with baking weights or dried beans. Blind bake for 15 minutes, then remove the weights and paper and bake for another 5 minutes until the base is lightly golden.
2. Prepare the zucchini
   While the pastry is baking, toss the sliced zucchini with 1 teaspoon of salt in a colander and let sit for 15 minutes to draw out excess moisture. After 15 minutes, gently squeeze the zucchini slices between paper towels to remove as much moisture as possible.
3. Sauté the vegetables
   Heat olive oil in a large skillet over medium heat. Add the red onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Add the zucchini slices and dried oregano. Sauté for 5-7 minutes until the zucchini is slightly softened but not mushy. Remove from heat and let cool slightly.
4. Prepare the filling
   In a large bowl, whisk together the eggs and heavy cream. Stir in the crumbled feta cheese, chopped dill, and mint. Season with black pepper (and a little salt if needed, keeping in mind that feta is already quite salty). Fold in the sautéed zucchini and onion mixture.
5. Assemble and bake the tart
   Pour the filling into the pre-baked tart shell, spreading it evenly. Drizzle a little olive oil over the top. Bake in the preheated oven for 25-30 minutes, or until the filling is set and the top is golden brown. The center should be just slightly wobbly.
6. Rest and serve
   Allow the tart to cool for at least 15 minutes before removing it from the pan. This helps the filling to set properly. Serve warm or at room temperature, garnished with additional fresh herbs if desired.