Zucchini is not for everyone — but as soon as you smell it cooking alongside puff pastry and ground beef, we think you’ll come around. Throw it all together and top it off with a fresh and tasty yogurt sauce and you’ll be looking at an irresistible, shareable treat.
Beef & Zucchini Tart
Zucchini is not for everyone — but as soon as you smell it cooking alongside puff pastry and ground beef, we think you'll come around. Throw it all together and top it off with a fresh and tasty yogurt sauce and you'll be looking at an irresistible, shareable treat.
Equipment
- Springform pan
Ingredients
- 3 zucchinis
- 1 puff pastry roll
- 750 g ground beef
- 1 egg
- 1 tsp sweet paprika
- 1 tsp ground cumin
- 1 tsp salt
- 0.5 tsp pepper
- 100 ml oil
- 100 g plain yogurt
- 1 lemon (zest)
- 1 tbsp chopped fresh mint
- 1 pinch salt & pepper
Instructions
- First, for the rolls, cut the zucchini lengthways in strips roughly a sixteenth of an inch thick and roast them on both sides in a pan.
- Next, place them upright next to each other, along the longest side of a rolled out sheet of puff pastry. Along the upper edge of the pastry, a couple of inches should stay uncovered.
- Put the ground beef in a bowl and add the egg. Season the mixture with paprika, cumin, salt and pepper and thoroughly mix it all together. Using your hands, shape the meat into 7 to 8 palm-sized meatballs. Place them in a row along the bottom end of the zucchini slices — so close together that when you're done they should look like a sausage made of ground beef.
- Paint the uncovered section of the pastry, above the zucchini slices, with oil. Starting at the bottom, roll the pastry dough over the meat balls and then keep going. Cut the rolled up dough into sections about 2 inches thick.
- Set these sections upright next to each other in a springform pan. Start from the outside and work your way in to the center. Slide the Beef and Zucchini Tart into a convection oven and bake for about 30 minutes at 350°F.
- For the yogurt sauce, first add just the lemon zest and the mint to the yogurt, then add salt and pepper to taste.
- To finish, garnish the baked tart with the sauce.
VIDEO
How often do you come back for more of a zucchini recipe? This pull-apart tart certainly makes it easy! Just make sure you leave enough for everyone else… and you can always have some vegetables on the side to help it go further.