Reporting live from Sonoma, deep in our Squash Era after overcommitting to four zucchini plants. Our go-to fix? This zucchini-feta tart loosely inspired by smittenkitchen and alisoneroman’s go-to Greek yogurt pie crust. Best paired with chilled rosé and main character energy. This one’s for our gal kristin___o of nomadica 💅 ✨ RECIPE: Crust: Mix 2 cups flour, 1 tsp kosher salt, and 2.5 sticks cold butter. Separately combine ½ cup Greek yogurt, ½ cup ice water, 1 tbsp vinegar. Slowly mix into dry ingredients until dough forms. Chill for 1+ hr. Filling: Salt 2 thin-sliced zucchinis. Mix ½ cup each feta, parm, and yogurt with 1 grated garlic clove, lemon zest + juice, 1 tsp salt, and herbs. Roll dough ¼” thick, spread filling, layer zucchini, fold edges. Brush with 1 egg, sprinkle Maldon salt. Bake at 350°F for 25–30 mins. Save this post and let us know what you’re pairing it with. 🥂 #Recipe #WinePairing #ZucchiniTart #Feta #UneFemmeWines