Feta cheese tart

Ingredients for 1 servings:

• 100 g wheat flour, type 550
• 30 g durum wheat semolina
• 2 tsp, leveled baking powder
• 1 tsp, leveled salt
• 1 tsp, levelled lemon peel, grated
• 50 ml water
• 80 ml olive oil
• 2 eggs
• 150 g zucchini
• 300 g sheep’s cheese
• 30 g pine nuts
• 1 tsp rosemary, ground
• some olive oil
• Pepper, coarse and black, from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

A slightly different snack

Combine all ingredients, from the flour to the eggs, along with the teaspoon of rosemary, in a saucepan and mix with a mixer. Grate the zucchini into thin slices or fine pieces and crumble half of the feta cheese. Add both and mix well. Grease a tart pan or regular springform pan with a diameter of approximately 26-28 cm, spread the mixture evenly and spread it on top. Crumble the remaining 150 g of feta cheese and scatter them on top, along with the pine nuts. Sprinkle with a little more rosemary – alternatively, you can also use fresh branch needles to taste. Finally, drizzle with approximately 3-4 tablespoons of olive oil and sprinkle with pepper. Bake in a preheated oven at approximately 180°C for approximately 30 minutes. Let cool slightly and serve lukewarm. As a main meal, this amount is enough for approximately 3-4 people, depending on your appetite. This recipe also works well as a party snack or starter and tastes just as good cold.