Summer Squash Tart (Lakror me Kungull)
A delicious traditional Balkan tart filled with melting, creamy summer squash. This vegetarian classic blends fresh squash, eggs, and flour for a soft and savory result. Ideal for family summer meals.
🛒 Ingredients
6 servings
- 2 medium summer squashes
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1 tablespoon olive oil
- 2 tablespoons sugar
- 1 pinch salt
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Watch the original video
Watch on TikTokDirections
- 1
In a large bowl, mix the summer squashes, sugar, eggs, and baking powder. Gradually add the flour while continuing to mix until you obtain a thick and sticky batter. Adjust the amount of flour if necessary.
- 2
Brush the bottom and sides of a large round baking pan (approximately 2 inches deep) with olive oil.
- 3
Pour the mixture into the pan. Bake at 350°F for 40-45 minutes until the tart is golden brown and a knife inserted into the center comes out clean.
- 4
Let cool for 10 minutes before serving. Can be enjoyed warm or at room temperature.
💡 Chef's Tip
You can grate the squashes for a better texture. This tart keeps for 2-3 days in the refrigerator. For more flavor, add some cottage cheese or feta to the filling.
