Sara's Organic Food ran in Egypt from 2013 to 2025. It is on pause and the store is closed. The work stays here.
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Tomato & Zucchini Tart

What you’ll need:

DOUGH:

  • 1 and 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, cold & cut into small cubes
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 2-4 tablespoons ice-cold water

FILLING:

  • 2 tablespoons cup olive oil
  • Handful dill, finely chopped
  • 1 garlic clove, finely minced 
  • 1/3 cup grated parmesan cheese
  • 3 SOF tomatoes, sliced
  • 2-3 SOF zucchini, sliced
  • 40gm goat cheese
  • 40gm greek feta cheese

What you’ll do:

  1. Combine flour and salt in the bowl of a food processor. Add cold butter to the food processor bowl–and pulse several times until distributed evenly throughout the flour mixture. Add 2 tablespoons of ice water and pulse several times. Continue to add water (and pulse a few times) until the dough just comes together.
  2. Remove dough to countertop and press together with hands. Press into a thick disc, cover tightly in plastic wrap and allow to chill in the fridge for at least 1 hour.
  3. Preheat oven to 200C. After the dough has chilled, remove the dough from the fridge. Lightly flour a work surface and rolling pin–and roll out evenly into a large disc enough to cover your baking tray. Carefully press dough into the sides and corners (without stretching) and roll the rolling pin over top to remove any excess dough. Cover with plastic wrap and allow to chill for another 15-20 minutes in the fridge.
  4. Remove and line the tart dough with foil or parchment paper and fill with pie weights or dried beans. Then bake for 20 minutes. Remove and allow to cool on a rack.
  5. Meanwhile, combine the minced garlic, dill, and olive oil in a small bowl. Season with salt and pepper. Place tomato slices on a layer of paper towels to soak up any excess moisture. Set aside.
  6. Brush tart shell lightly with dill-garlic oil and sprinkle on all of the parmesan cheese. With the remaining oil mixture, add goat cheese and feta then mix. Spread the cheese mixture on the tart base then start to layer tomatoes and zucchini slices until all the tart shell is filled.
  7. Brush vegetables generously with olive oil and season with salt and pepper. Bake again for 30-45 minutes, or until the tomatoes and zucchini are soft and lightly caramelized.