Tarta rustica cu dovlecei / Zucchini crustless tart

In meniul de weekend am avut ceva usor dar foarte gustos, o tarta fara crusta cu dovlecei, preferatii mei :) E buna si calda, si rece, cu o salata bogata alaturi si servita cu putina smantana deasupra, yummy! Tarta rustica cu dovlecei.

Ingrediente (6 portii):

• 2 dovlecei medii
• 6 oua
• 250g cascaval
• 50ml ulei de masline (sau unt topit)
• 100ml iaurt grecesc
• 1 lg tarate de psyllium
• 2 lg faina de cocos
• 1/2 lgt praf de copt
• 1 lgt marar tocat
• sare, piper

Taiem rondele dovleceii, asezam jumatate din ei intr-o tava de tarta (28 cm diametru) unsa cu putin ulei. Separat batem ouale spuma, adaugam iaurtul, uleiul, sare, piper.

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Adaugam si faina de cocos, taratele de psyllium, praful de copt, mararul tocat + cam 2/3 din cascavalul dat pe razatoare. Turnam compozitia peste dovlecei. Asezam restul de rondele de dovlecei si presaram deasupra cascavalul ramas.

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Coacem tarta in cuptorul preincalzit la 180 C timp de aprox 30 min, pana se rumeneste frumos deasupra, puteti porni ventilatia in ultimele minute. Se taie dupa ce s-a racit putin. Pofta mare!

ENGLISH VERSION

Our weekend’s menu featured a light but delicious crustless tart, with zucchinis, one of my favorite veggies :) It’s amazing both warm and cold, next to a hearty salad and some sour cream on top, yummy! Crustless zucchini tart.

Ingredients (6 servings):

• 2 medium zucchinis
• 6 eggs
• 250 g smoked cheese
• 50 ml olive oil (or melted butter)
• 100 ml Greek yogurt
• 1 tbsp Psylium husk
• 2 tbsp coconut flour
• 1/2 tsp baking powder
• 1 tsp chopped dill
• salt, pepper

Slice the zucchinis, place half of them in a tart dish (28 cm diameter) greased with a little oil. Separately beat the eggs, add the yogurt, oil, salt and pepper.

Also add the coconut flour, psyllium husk, baking powder, chopped dill + 2/3 of the grated cheese. Pour the mixture over the zucchinis and place the rest of the zucchini slices on top. Sprinkle the remaining grated cheese on top.

Bake for approx 30 min in the preheated oven at 180 C, until it turns lovely golden on the surface, you can also turn the ventilation on in the last minutes. Slice after it’s cooled a little. Dig in! :)