Mediterranean green goddess veggie tart with herby yogurt swirl
This tart is a creative Mediterranean take on a vegetable dish, featuring a crisp whole-grain crust filled with a herby zucchini-spinach mixture, creamy Greek yogurt, fresh herbs, and a drizzle of lemon-tahini sauce.
Prep & Cook Time:
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Ingredients:
For the Crust:
1 cup whole wheat flour (or oat flour for gluten-free)
2 tbsp olive oil
3–4 tbsp cold water
Pinch of salt
For the Filling:
1 medium zucchini, grated
1 cup fresh spinach, chopped
1 small carrot, grated
2 green onions, finely chopped
2 garlic cloves, minced
2 large eggs
¼ cup feta cheese, crumbled
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
Salt and pepper, to taste
For the Herby Yogurt Swirl:
½ cup Greek yogurt
1 tsp lemon juice
1 tsp olive oil
1 tsp fresh mint, chopped
Pinch of salt
Optional Garnish:
Toasted pine nuts or almonds
Extra herbs (parsley, dill, mint)
Instructions:
1. Prepare the Crust:
1. Mix flour and salt in a bowl.
2. Add olive oil and mix until crumbly.
3. Gradually add cold water, 1 tbsp at a time, until dough comes together.
4. Press into a tart pan (or small baking dish) evenly. Pre-bake at 180°C (350°F) for 8 minutes.
2. Prepare the Filling:
1. Squeeze excess water from zucchini and carrot.
2. In a large bowl, combine zucchini, spinach, carrot, green onions, garlic, eggs, feta, parsley, dill, salt, and pepper. Mix well.
3. Assemble the Tart:
1. Pour filling into pre-baked crust.
2. Bake at 180°C (350°F) for 20 minutes until the filling is set and lightly golden.
4. Make Herby Yogurt Swirl:
1. Whisk Greek yogurt, lemon juice, olive oil, mint, and salt.
2. Drizzle over tart after baking or swirl lightly before serving.
5. Serve:
1. Garnish with toasted nuts and extra herbs.
2. Serve warm or at room temperature.
Tips & Notes:
Make it vegan: Replace eggs with 2 tbsp chickpea flour + ¼ cup water mixture; replace feta with vegan cheese.
Extra flavor: Add a pinch of smoked paprika or sumac to the filling.
Meal prep: Tart can be made ahead and reheated gently.
Frequently Asked Questions FAQs:
Q1: Can I use pre-made phyllo or pastry dough?
A1: Yes, it will save time, but whole-grain crust is healthier.
Q2: Can I freeze this tart?
A2: Yes, wrap cooled tart in foil and freeze up to 2 months. Reheat in oven.
Q3: Can I swap zucchini for other veggies?
A3: Yes! Try grated broccoli stems, asparagus tips, or bell peppers.
Nutritional Information
Calories: 320 kcal
Protein: 12 g
Carbs: 32 g
Fat: 15 g
Fiber: 6 g
Sugar: 5 g
Sodium: 380 mg