Fennel & Zucchini Tart Recipe

Name: Fennel & Zucchini Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups wheat flour; 4 1/4 tablespoons butter cold, sliced; 6 buttermilk table spoons of, or kefir; 1/2 fennel sliced; 1 zucchini sliced; 2 eggs whipped; 6 3/4 tablespoons milk; 7 5/8 tablespoons cottage cheese; 1 pesto table spoon of; 1 pinch nutmeg; 1/2 tea spoon of white pepper; 1 oil table spoon of

Servings: persons

1 1/2 cups wheat flour
4 1/4 tablespoons butter cold, sliced
6 buttermilk table spoons of, or kefir
1/2 fennel sliced
1 zucchini sliced
2 eggs whipped
6 3/4 tablespoons milk
7 5/8 tablespoons cottage cheese
1 pesto table spoon of
1 pinch nutmeg
1/2 tea spoon of white pepper
1 oil table spoon of

1
1. Knead flour with butter till the butter is equally mixed with flour with no big butter chunks.
2
2. Add buttermilk or kefir to knead uniformed dough. Do not prolong it, too much warm emitted by your hands may spoil shortcrust pastry.
3
3. Place it in a fridge for minimum 30 min.
4
4. Meanwhile, fry fennel and zucchini for couple of minutes. Then remove from the heat and let it cool down.
5
5. Mix eggs, with milk and cottage cheese, add nutmeg and white pepper, mix well.
6
6. Take out the dough from the fridge, roll out, place into baking tray.
7
7. Bake 15 min in preheated oven in 180 C degrees.
8
8. Take out from the oven, smear with pesto, cover with fennel and zucchini, pour over the egg & milk mixture.
9
9. Bake another 20 min.

1777

kcal

Calories

174

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups wheat flour, 4 1/4 tablespoons butter cold, sliced, 6 buttermilk table spoons of, or kefir, 1/2 fennel sliced, and more.

Yes, Fennel & Zucchini Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fennel & Zucchini Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions