Sweet Potato, Zucchini and Feta “Tart”

 

 

 

I love that my husband so often is willing to forgo meals that feature hunks of flesh. He likes meat but is conscious of dietary recommendations and is glad to fill half his plate with fruits and vegetables.

Lucky me. I get to cook all kinds of things.

This veggie-packed dish seems more like a breakfast casserole than the tart its author calls it (there is no crust). But it is good. The recipe is from Patricia Moore-Pastides’ Greek Revival: Cooking for Life.

My only complaint is that it was a bit watery. When I sliced into it to serve it, there was clear liquid in the bottom of the dish. I suspect it was because the shredded zucchini wasn’t squeezed to remove moisture before mixing it with the sweet potato. I knew better, but followed the directions anyway because I do have a lazy streak running through me.

I also like to fiddle with food. I doubled the eggs and included an extra cup of milk because the  liquid ingredients didn’t come up to the top of the veggies. My adjustments are included in the recipe. If  I make it again, I might add a little garlic. Carrots would make a fine substitution for the sweet potato.

 

Sweet Potato, Zucchini and Feta “Tart”

 

1 to 2 tbsp. olive oil to prepare the baking dish

1 large sweet potato

2 medium zucchini

8 oz. feta cheese, crumbled

1/2 cup fresh basil leaves, finely chopped, or 1/4 cup chopped fresh thyme

1 tsp. dried oregano

4 eggs

3 cups milk (if you use skim, add 1 or 2 tbsp. heavy cream or half-and-half)

3 tbsp. flour

1  tsp. sea salt

1/4 tsp. pepper

 

Preheat oven to 375.

Oil the bottom and sides of a 9-by-11-inch (or something close to that) baking dish. Grate the sweet potato and zucchini with a large-hole grater or food processor. You should have about 2 to 3 cups of each. (If desired and you have the time and energy, squeeze the liquid out of the zucchini.) Mix the vegetables gently in the dish and smooth the top.

In a medium bowl, fold the basil or thyme and dried oregano into the feta, breaking up any big cheese chunks. Sprinkle the cheese mixture evenly over the vegetables.

In a blender or with an electric mixer, beat the eggs, then beat in milk, flour and seasonings. Pour the egg mixture over the contents of the baking dish.

Bake for 45 minutes to 1 hour, until well set and slightly browned on top. (Put briefly under broiler if necessary). This easily reheats in the microwave.

Makes six entree servings, nine side-dish servings.