For 6 tartlets
Preparation: 25 minutes
Rest: 2 hours
Cooking time: 15 minutes

Ingredients

For the Matcha Glow shortcrust pastry:

• 300g gluten-free flour mix
• 160g of soft butter
• 1 tablespoon of Matcha Glow
• 2 pinches of gray salt 1 tablespoon of water

For the filling:

• 50g of feta
• 100g Greek yogurt
• 1 teaspoon of Matcha Glow
• 3 zucchinis
• 1 drizzle of olive oil
• Ground pepper

Preparation

In a bowl, mix the flour, gray salt, and Matcha Glow . Make a well. Add the butter cut into small pieces and start kneading with your fingertips. Then add the water, adjusting the amount according to the texture of the dough. When a ball begins to form, pour the mixture onto your work surface. If the dough is too sticky, do not hesitate to add more flour. Form a ball, flatten it, cover with plastic wrap, and refrigerate for at least 2 hours.

Meanwhile, prepare the filling. Using an immersion blender or in the bowl of a blender, mix the feta, Greek yogurt, and Matcha Glow . Refrigerate.

Once the time is up, roll out the matcha shortcrust pastry and cut out 6 discs.

Fill 6 tartlet molds, prick the pastry with a fork and refrigerate.

Preheat the oven to 180°C.

Wash the zucchini and cut them into thin strips using a mandolin (or failing that, a vegetable razor). Take out the tartlet bases and spread the matcha feta cream over the base.

Arrange the zucchini slices concentrically on the bottom of your tarts to create a pretty flower. Start from the edge of the pastry and work your way to the center. Season lightly with salt and pepper, then drizzle the zucchini with a little olive oil.

Bake the tarts for 15 minutes, let them cool on a wire rack then sprinkle with Matcha Glow powder before enjoying with a fresh sprout salad.