Zucchini Tart With Feta And Mint - cooking recipe

Ingredients

For the Shell
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon salt
1/2 cup unsalted butter, cold (cut into little pieces)
1 -2 tablespoon cold water
For the Tart
2 tablespoons unsalted butter
2 medium zucchini, about 10 oz, sliced into 1/8 inch rounds
1 teaspoon garlic (chopped)
2 tablespoons mint (chopped)
1 egg, large
1 egg yolk, large
3/4 cup 18% table cream
3 ounces feta cheese, crumbled

Preparation

For the Shell:
Combine dry ingredients in mixing bowl. Add butter and cut in until it is the size of small peas, using fingers or a pastry blender. Sprinkle in just enough water to bring the pastry together.
Gather into a ball, wrap in plastic and put in fridge for 30 minutes.
Preheat oven to 400 degrees.
Roll out on lightly floured surface and press lightly into 9 inch tart shell with removable bottom.
Par bake lined with foil and filled with pie weights or dry beans for 20 minutes. Remove foil and weights and prick with a fork several times on the bottom (be careful of your pan) Bake for 5 more minutes.
For the Tart:
Preheat oven to 350.
Melt butter in frying pan over med heat. Add zucchini, and saute 3 minutes or until beginning to soften. Add garlic and stir to combine. Turn heat to med-high and continue to cook for 1 minute or until zucchini is just cooked through and juices have evaporated. Remove pan from heat, stir in mint, season with salt and pepper to taste, and set aside.
Beat egg and yolk with cream until uniform. Season with salt.
Sprinkle feta cheese over prepared tart shell. Pour over half of egg mixture. Add zucchini mixture in a even layer and pour over remaining egg mixture.
Place tart on a baking sheet and bake in the lower third of the oven for 30 - 35 minutes or until set and lightly golden. Let cool for 10 minutes.