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Zucchini and Feta Pissaladière
Olive Oil Pastry 2 cups flour 1 tsp baking powder 1 tsp salt 1/3 cup extra virgin olive oil 2/3 cup lukewarm water Zucchini Topping 3-4 zucchini 2 tbsp extra virgin olive oil 2 spring onions, chopped 1 clove garlic, finely chopped 1½ tsp finely chopped red chilli, to taste 1 tbsp finely chopped rosemary leaves 2 tbsp chopped thyme leaves 1 tbsp lemon juice 1 tsp salt ground black pepper 12-14 cherry tomatoes, halved 100g (3½ ounces) feta, preferably goat 2 tbsp pine nuts torn basil and mint leaves, to garnish
© Annabel Langbein Media
Olive Oil Pastry
To make Olive Oil Pastry, combine flour, baking powder and salt in a bowl. Mix oil and water together and tip into flour. Mix with a knife until dough comes together; it should be soft and supple. Cover and rest for at least 30 minutes or overnight in the fridge.
To prepare the Zucchini Topping, grate the zucchini onto a clean teatowel. Pull up the sides of the teatowel, twist and squeeze tightly over the sink to remove liquid. Heat olive oil in a frypan and cook spring onions, garlic and chilli over a medium-low heat until softened but not browned (about 2 minutes). Add zucchini, rosemary, thyme, lemon juice and salt and pepper and fry for a few more minutes until zucchini is just softened.
Preheat oven to 220°C (425°F). Cut baking paper to the same size as a baking tray measuring about 33cm x 38cm (13 x 15 inches). Place tray in the oven to preheat (this will ensure a crisp base). Place baking paper on a clean bench and roll out Olive Oil Pastry on top until it is the same size as the baking paper. Fold in edges of dough by 1cm (1/2 inch) to form a raised border.
Spread Zucchini Topping over pastry base and top with cherry tomatoes (squeeze out the juices first so the pastry doesn’t go soggy), crumbled feta and pine nuts.
Slip baking paper and pissaladière onto the preheated baking tray and bake until crisp and golden (about 30 minutes). Garnish with torn basil and mint leaves and serve warm or cold.
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