Zucchini, Spinach & Feta Tart (with hidden bone broth)

Written by Rebecca Collins on May 30, 2024

This tart recipe is high in protein, fibre and plant diversity.

Gut smarter

Daily bone broth can work miracles for leaky gut and act as a protective shield for non-leaky guts. Add to your family's meals for an instant nutrient boost.

Gluten-free | Refined sugar-free | Serves 10 

Ingredients for the Collagen Pastry:

  • 150g (1 cup)  gluten-free flour
  • 50g (⅓ cup) buckwheat flour 
  • 100g (7 tbsp) cold unsalted, cultured butter 
  • ¼ cup ice cold water 
  • ¼ tsp salt 
  • 1 tbsp Collagen Bone Broth

Ingredients for the tart filling: 

  • 1 and ½ zucchini: Sliced into moons 
  • 1 red onion: Roughly chopped
  • 6 organic eggs 
  • ⅔ cup unsweetened almond milk 
  • 1 cup baby spinach: Roughly chopped
  • 3 tbsp fresh basil: Roughly chopped
  • 2 tsp dried oregano 
  • 2 tsp garlic powder
  • 2 heaped tbsp Collagen Bone Broth 
  • ½ cup feta: Crumbled 
  • Salt and pepper to taste 
  • 1 tbsp extra virgin olive oil 


  1. Preheat your oven to 180°C and line a baking tray with baking paper. Set aside. 
  2. Add the zucchini moons and chopped red onion to the baking tray along with the olive oil and a sprinkle of salt. 
  3. Bake until slightly golden, about 20 minutes. Once browned, set aside to cool. 
  4. To a high-speed food processor, add the flour, salt, butter and collagen bone broth. Pulse to combine. 
  5. Working slowly, add in the cold water while blending. Stop once the dough is formed. 
  6. Transfer the dough onto a big piece of baking paper and form into a ball. Place another piece of baking paper on top and set aside to rest for 10 minutes. 
  7. Roll out the dough to a large circle, about 1.5cm thick. Be sure to double-check the size of your tart pan to get the correct size (there should be an overhang). 
  8. Once the dough is rolled out, remove the top baking paper and gently place the dough on top of the tart pan. Gently peel off the other baking paper (it’s okay if a little rips, as patchwork is coming next). 
  9. Once the dough is in, gently press in the sides and trim off any excess. Use the excess dough to fill any thin areas. 
  10. Poke holes in the dough with a fork and place in the fridge for at least 1 hour (or up to 24 hours). 
  11. Preheat your oven again to 180 degrees Celsius (fan-forced) and place your dough into the freezer for 5 minutes before baking. 
  12. Place a baking sheet on top of the dough along with some baking weights or dry rice (to ensure it doesn’t puff up). Bake for 15 minutes or until slightly golden. 
  13. Leave to cool for 5 minutes while preparing the filling. 
  14. To a large bowl, add the eggs, and almond milk. Whisk to combine. 
  15. Add the chopped spinach, oregano, basil, bone broth powder, and half of the feta. Whisk to combine. 
  16. Once the pastry base has cooled slightly, add the roast zucchini and onion to the pastry (leave some aside to top), and pour the egg mixture on top. Top with the extra roast veggies and feta. 
  17. Bake in the oven for 20-25 minutes or until the pastry is more golden and the eggs are cooked through. 
  18. Leave to cool for 10 minutes before slicing in and enjoying!
  • This tart is best enjoyed fresh, however, can last in an airtight container (once sliced) for up to a week.