Tart with Feta, Zucchini and Caramelized Onions

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Now, there are a few things that really make me very anxious and reluctant in the kitchen. One of them is dough. I am very hesitant when it comes to dough of any kind. It is the lack of practice that scares me. Anyway, today I feel very proud because I made this tart from scratch. This means that, I made the tart cell and the filling all by myself. The best thing is that, it was a big success. Another frontier was conquered. This tart combines traditional Greek products and flavors, in a European tasting cell. It was really good. If you have the time, do try it and believe me, you will be rewarded from your family and friends. You can make the tart cell a few days before and store it in the freezer or couple of days before and put it in the refrigerator. This will make work a little bit less. In any way, I recommend it to you and you can fill it with anything you like. Your imagination is the limit. The recipe for the tart comes from olive magazine the Greek edition of June 2009 and it is a recipe from chef John Loukakos. It was very precise and the result was excellent. The filling is my inspiration coming from reading several such recipes.

Tart with Feta, Zucchini and Caramelized Onions

For the tart cell
340 gr. all purpose flour
½ tsp salt
225 gr. butter (I used margarine) diced
60 gr. cold water
Margarine for the tart pan

For the Filling
3 tbsp margarine
2 onions cut in rings
1 big or two small zucchinis cut in slices
3 roma tomatoes in slices
200 ml light cream (I used 3,5 %)
1 egg
300 gr. feta cheese
½ tsp dried oregano
¼ tsp dried basil

For the tart cell
We throw half the quantity of flour and salt in the mixer. We add slowly piece by piece the butter and mix in slow speed. We add the rest of flour until is incorporated. We add the water slowly and mix again slowly and just until an elastic bowl is formed around the paddle which will not stick to our hands. It does not need too much mixing, or the dough will not be as fluffy. We cover with cling film and store in the refrigerator for at least an hour or until 24 hours. As I mentioned to you before, you can store it for many days in the freezer. We take it out and we roll the dough until it takes the size of the tart pan that we are going to be using. Try not to over knead. We butter the tart pan and slowly place the dough on it. At this point I must mention to you that the dough should exceed a little bit the edges of the pan, because when you bake it, it will shrink a little. After that, you place it on the freezer for at least one hour. In the meantime, preheat oven to 180° C. When you take the tart cell out of the freezer, cut a parchment paper in the shape of the bottom of the tart pan and place it on the dough. Above it put a bunch of beans, so as not to let the bottom of the tart cell to blow. Put it in the oven and let it bake for 30 minutes, or until the edges become golden. We take off the parchment paper with the beans and let it bake for another 15 minutes.

For the filling
In a skillet put 3 tbsp of margarine in medium heat and start to sauté the onions. Lower the heat and continue to sauté them until they get a brown color around 20 to 25 minutes. Put aside. In a blender mix the light cream with the egg and set aside.

Take the tart pan with the tart cell on it. Spread the caramelized onions on the bottom, so as to cover its surface. Above it put the zucchini slices. Above the zucchini put the feta cheese in crumbles and finally on top place the roma tomatoes. Above the tomatoes throw the light cream and egg mixture and sprinkle the oregano and basil. Put in a preheated oven at 180° C for as long as the surface starts to get golden. Remove and enjoy. You might have noticed that I did not add any salt. This is because feta cheese is a salty cheese by itself and we do not want the tart to become very salty. Apart from that, the last few years I try to decrease the amount of salt in my cooking for health consciousness reasons. Nevertheless, you can add salt, but please do it with caution.