The West

Recipe: Zucchini tarts with goat s curd and mint oil
Zucchini tarts with goat's curd and mint oil

Serves 8

Mint oil

2 cups mint

1/2 cup olive oil


110g flour

75g butter, cold and cubed

1 egg yolk mixed with

2 tbsp water


5 eggs

300ml cream

2 zucchini, grated

3 spring onions, finely chopped

2 tbsp grated parmesan

salt and pepper

1/2 cup olive oil

300g goat's curd

spring onion for garnish

Blitz the mint in a food processor and add the olive oil, blitz again and set aside. Sieve the flour into a bowl and rub in the butter until it resembles breadcrumbs.

Stir the yolk mix into the flour and continue to mix until the dough comes away from the bowl. Flatten into a round, cover with plastic wrap and chill for 30 minutes.

Roll out the pastry fairly thinly and line 8 individual tart tins. Rest in the fridge for 15 minutes. Preheat the oven to 180C. Bake the tart blind for 10 minutes, then remove any pastry weights and continue to cook for another 5 minutes.

Meanwhile, prepare the filling. Whisk the eggs and cream together, add the grated zucchini, spring onions and parmesan, season with salt and pepper. Pour the mixture into the tart shells and bake for 10-15 minutes.

Cool for a couple of minutes, remove from the trays and cool on a wire rack. Strain the mint oil through a sieve lined with muslin or a clean paper towel, squeezing the last of the oil out for maximum flavour. Serve each tart at room temperature with a quenelle of goat's curd, drizzle of mint oil and some finely sliced spring onion.

The West Australian

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