Perfect for dinner, lunch or taking on a picnic, the spices add a lovely aromatic touch to the tart.
Serves: 6
INGREDIENTS
Tart
3 medium zucchini, grated (about 400 grams)
400 grams white fleshed kumara, peeled and grated
2 spring onions, finely chopped
¼ cup ground almonds (almond meal)
2 tablespoons cornflour
1 teaspoon each ground cumin and curry powder
2 cloves crushed garlic
1 cup grated cheddar cheese
¼ cup chopped parsley
2 large eggs, size 7, beaten
sea salt and freshly ground pepper
To serve
sliced tomatoes
1 small fennel bulb, thinly shaved, fronds reserved
olive oil and lemon juice
handful of cress or rocket leaves
METHOD
Preheat the oven to 160°C fan bake.
Grease a 35cm x 25cm swiss roll tin and fully line with baking paper.
Tart: Grate the zucchini and kumara on the coarse side of a box grater.
Spread the zucchini out on a clean tea towel and roll up tightly to remove as much moisture as possible.
Place all the ingredients, except the eggs, in a large bowl and season generously. Toss everything together until well combined then add the eggs. Stir through using a fork to mix well.
Tip into the tray and spread evenly.
Bake for 30-35 minutes until firm and golden on top, turning the tray for even browning.
To serve: Arrange the sliced tomatoes on a platter. Combine the shaved fennel and chopped fennel fronds and scatter over the top. Drizzle with olive oil, a squeeze of lemon juice, salt and a grind of pepper. Serve the warm tart topped with greens.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.