Kuku sabzi tart with olive oil pastry

Kuku sabzi tart with olive oil pastry


We hope you enjoyed Christmas and are still slowing down during the holidays. New Year's Eve is almost around the corner and we think that special moments deserve special treats for yourself and loved ones. That's why we have created a recipe for a Kuku sabzi tart which comes from the Persian kitchen and is usually made as an omelette. This time we will make it as a tart to celebrate into the new year.



For the pastry:

  • 280 g all-purpose flour
  • 1⁄2 teaspoon fine sea salt
  • 140 ml olive oil
  • 70 ml warm water

For the filling:

  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 1 medium leek, sliced
  • 6 large eggs
  • 1 1⁄2 teaspoons salt
  • 1 teaspoon baking powder
  • 1 teaspoon freshly ground black pepper
  • 1 1⁄2 teaspoon ground turmeric
  • 3 tsp cinnamon 1 1⁄2 tsp cumin
  • 1 tsp garlic powder
  • 2 large bunches finely chopped coriander
  • 2 large bunches chopped dill
  • 2 large bunches chopped parsley
  • 1 large handful barberries, soaked in boiling water

To serve:

  • Greek yoghurt



1. In a medium mixing bowl, sift and stir together flour and salt. Add olive oil and water and mix quickly with a fork until it all comes together in a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.

2. Preheat oven to 200​°C (fan)/ 220°C​. Using a rolling pin, on a lightly floured surface, roll out the dough into just under a 1⁄2 cm thick circle.

3. Press into a 22 cm tart pan with a removable base and a 2.5 cm edge. Prick all over with a fork, scrunch up a piece of baking parchment and place on top of tart, fill with baking beads and blind bake crust in preheated oven for 18 to 20 minutes, until lightly browned. Remove the baking beads and baking parchment, trim the edges and return to oven for another 5 minutes.

4. Meanwhile make the filling: heat the oil over a medium heat, cook onion and leek, with the spices, stirring occasionally, until very soft but not brown, this should take around 5-6 minutes. Transfer to a plate and allow to cool.

5. Heat 1 tbsp of olive oil over a high heat, flash fry the herbs briefly to remove excess liquid. Around 1-2 minutes until wilted. Combine with the leek and drained barberries and allow to cool completely.

6. Whisk eggs, salt, baking powder, pepper in a large bowl.

7. Evenly distribute the herb mix in the tart shell. Using the back of a spoon, make around 4-6 little wells/ indents for the egg to nestle in, pour over the egg mix.

8. Turn the oven down to 180°C (fan)/ 200°C, then bake for 25-30 minutes until just set, (if the egg is browning too much, cover with some tin foil). Remove from oven and serve immediately with a dollop of Greek yoghurt.






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