Ingredients 500g Gluten Free Short Crust Pastry
200g Bacon, thinly sliced
1 medium Zucchini, thinly sliced length ways *See note below method
200g Feta, coarsely crumbled
2/3 cup Milk
Chives, coarsely chopped
Salt & Pepper to season
Lactose free alternates: use lactose free cheese if you find yourself sensitive to feta & swap the milk for lactose-free milk or water
Pre-heat oven to 200°C.
Roll out pastry to 5 mm thickness on a floured surface. Line a 11.5cm x 34cm pan with the pastry. Cover pastry with baking paper and fill with pastry weights or rice. Bake for 15 minutes then remove paper and weights and bake for another 5 minutes until pastry is golden. Reduce oven temperature to 180°C
While pastry is baking, fry bacon in a medium non-stick pan for 3-4 minutes.
Whisk eggs and milk until thoroughly mixed. Pour 2/3 of mixture into pastry case and layer bacon, zucchini & feta over the top. Pour remaining egg mixture over fillings. Season with salt & pepper to taste. Top generously with chives.
Bake for 15-20 minutes or until egg is set and tart is beginning to golden.
Serve warm or cold with a fresh garden salad
NOTE: Cutting 2-3 thin slices off one side of the zucchini creates a flat base to prevent it rolling around while slicing the rest of the zucchini.