VEGETABLE TART WITH TOMATO, FENNEL AND SALAD (GF)

Perfect for dinner, lunch or taking on a picnic, the spices add a lovely aromatic touch to the tart.

TART

3 medium zucchini, grated (about 400 grams)

400 grams white fleshed kumara, peeled and grated

2 spring onions, finely chopped

¼ cup ground almonds (almond meal)

2 tablespoons cornflour

1 teaspoon each ground cumin and curry powder

2 cloves crushed garlic

1 cup grated cheddar cheese ¼ cup chopped parsley 2 large eggs, size 7, beaten sea salt and freshly ground pepper

TO SERVE

sliced tomatoes

1 small fennel bulb, thinly shaved, fronds reserved

olive oil and lemon juice

handful of cress or rocket leaves

Preheat the oven to 160°C fan bake. Grease a 35cm x 25cm swiss roll tin and fully line with baking paper.

TART:

Grate the zucchini and kumara on the coarse side of a box grater.

Spread the zucchini out on a clean tea towel and roll up tightly to remove as much moisture as possible.

Place all the ingredients, except the eggs, in a large bowl and season generously. Toss everything together until well combined then add the eggs. Stir through using a fork to mix well.

Tip into the tray and spread evenly.

Bake for 30-35 minutes until firm and golden on top, turning the tray for even browning.

TO SERVE:

Arrange the sliced tomatoes on a platter. Combine the shaved fennel and chopped fennel fronds and scatter over the top. Drizzle with olive oil, a squeeze of lemon juice, salt and a grind of pepper. Serve the warm tart topped with greens. SERVES 6