A great teatime recipe for Baby Marrow & Feta Tart
700 g baby marrow, grated
250 ml (120 g) Sasko Self Raising Flour
5 extra-large eggs
125 ml olive oil
1 bunch fresh chives, chopped
125 ml fresh mint, chopped
250 ml cheddar cheese, grated
200 g feta cheese, crumbled
10 – 12 cherry tomatoes, halved
salt and milled black pepper to taste
Place the baby marrow into a colander and drain, weighed down with a plate for 20 minutes. Dry well with paper towel.
Place the baby marrow in a large mixing bowl and add the Sasko Self Raising Flour. Toss lightly to mix.
Beat together the eggs, olive oil and herbs and add to the baby marrow mixture. Mix well then add the cheese and mix lightly. Season well with salt and pepper and pour the mixture into a large well-greased ovenproof dish. Arrange the cherry tomato halves on top and bake at 180C for 40 – 50 minutes until cooked through.
Recipe and video provided courtesy of I Love Cooking.