Zucchini Gratin Tart - WellBeing Magazine

Ingredients

• 750g potatoes, all-rounders
• 100g feta, crumbled
• 2½ tsp salt, divided
• 2 tbsp olive oi
• 750g zucchini, cut into thin ribbons using a potato peeler
• 1 cup, packed, sundried tomatoes, drained (reserve the oil)
• 1 tbsp capers, drained
• 3 cloves garlic, minced
• ¼ cup basil leaves, firmly packed
• 1 tsp minced rosemary (or ¼ tsp dried)
• ½ cup oil, using the reserved oil from the tomatoes and making up with olive oil as needed
• 1 tbsp red-wine vinegar
• 30g butter