Pineapple, Egg and Zucchini Tart
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 50 min.
Preparation
Ingredients
for
- Ingredients
- 32 ozs potatoes (thinly sliced)
- boiling water
- salt
- ⅓ cup butter
- 16 ozs Zucchini (finely chopped)
- 2 Red onions (chopped)
- 3 eggs
- 2 cups milk
- 1 Tbsp Dijon mustard
- 2 tsps chopped thyme
- freshly ground peppers
- 6 ozs Pineapple (diced)
- To garnish
- Chard leaf
- coarse salt
Preparation steps
1.
Heat the oven to 160°C (140° fan) 325°F gas 3. Grease a 1.7 litre|3 pint deep round tin or ovenproof dish,
2.
Put the potatoes into a pan of boiling salted water and cook for 5-7 minutes until just tender. Drain well.
3.
Heat half the butter in a large frying pan Add the courgettes and onions and fry gently for 10-12 minutes until softened. Remove from the pan with a slotted spoon.
4.
Heat the remaining butter in the pan and gently fry the potato slices until pale golden.
5.
Beat together the eggs, milk, mustard, thyme and seasoning.
6.
Layer the vegetables and milk mixture in the tin. Sprinkle with diced pineapple.
7.
Place the tin in a roasting tin, half filled with water. Bake for about 1-1 1/4 hours until set and browned. Cool in the tin for 10 minutes before removing.
8.
Serve sliced. garnished with chard leaves sprinkled with salt.
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