Servings: 6 slices
Calories: 225kcal
Ingredients
Dough
- 200 gr whole-wheat flour
- 150 ml cold water
- 1 tsp thyme dry ground
- 1 tsp salt
Topping
- 300 gr cheese (I used "temelea Delaco in brine")
- 150 gr greek yogurt 2% fat
- 2 tbsp dill finely chopped
- 1 zucchini skin-on
Instructions
- First things first: Finely slice a zucchini (skin on), put the slices on a tray and sprinkle salt on them. Leave them there until the other steps are covered.
- Mix the cheese, yogurt and the dill in a bowl and then put it to rest in the fridge until the dough is ready.
- Mix the flour with the salt and thyme. Gradually add the water while mixing the composition. Spread the dough into a tart pan and poke holes across it with a fork. Bake it in a preheated oven at 180°C for 5 mins, then reduce the temperature to 120°C and bake for 15 mins.
- Take the tart pan out of the oven and evenly spread the cheese topping on it. Dry the zucchini slices in a paper towel and then place them on top of the cheese. Put the tart in the oven for 15 mins at 180°C.
- Serve hot or cold with tomatoes salad.
Notes
If the dough composition is too sticky, add a small amount of flour until the dough comes off your hand easily.