Courgette and Feta Tart is a tasty savoury tart that is a great way to use summer vegetables. It is filled with roasted courgettes (zucchini), cubes of feta cheese and flavoured with fresh basil. Ideal to serve with a crisp green salad on a summer day.
I love the versatility of a tart, flan or quiche. In this recipe I fill the pastry case with seasonal courgettes (zucchini), cheese and herbs and bind it all together with eggs and cream for a delicious meal. But there are many other fillings you can use once you have made the basic recipe.
What ingredients do you need to make Courgette and Feta Tart?
- Plain Flour (all purpose)
- Vegetable Shortening (Trex/Crisco)
- Courgettes (Zucchini)
- Feta cheese
- Olive oil
- Dried Oregano
- Garlic Granules
- Freshly Ground Pepper
What is the difference between courgettes and zucchini?
The only difference is in the language. Courgette is a French word and Zucchini is an Italian word. In the UK they are usually called courgettes and in the US and many other countries, they’re called zucchini. Courgettes are a member of the squash family and are a little mini marrow bred to be picked when young and tender.
How easy is it to grow courgettes?
It is easy to grow courgettes. I grow them in my garden, and they do well in large pots too. Some years the weather is unkind, and the poor plants get blown about and don’t survive. I sometimes have to start again either from seed or I buy plants. However, when the plants get established, they produce lots of glorious fresh green fruits. I often have to give away courgettes as they are a very productive plant!
Why do you roast the courgettes for the tart?
Courgettes contain a lot of water and this can make your pastry soggy. And may also make your tart watery when the water is released during baking. If you roast the courgettes some of this water evaporates. Roasting also intensifies the flavour of the vegetable and enables you to add additional seasoning.
What is feta cheese?
Feta is a brined curd cheese made from sheep’s milk or a mixture of goat and sheep’s milk. It has a firm texture that doesn’t melt when cooked. Feta adds a deliciously salty tang to the Roasted Courgette and Feta Tart.
Can I substitute another cheese for Feta?
Substitute any firm flavourful cheese for the Feta. Try the following:
- Mature cheddar
- Firm block mozzarella
- Edam or Gouda
If you use a cheese that is less salty than feta, add a little more salt to the egg and cream mixture.
What kind of cream should I use in Courgette and Feta Tart?
I use single (pouring) cream in this tart. You can use double (heavy) cream or a cultured cream like creme fraiche or soured cream if you like those. Yogurt is not a suitable substitute as it may split when baked and the result is not as nice.
What herbs can I use in the tart?
I use dried oregano in the mixture for roasting the courgettes. I put fresh basil leaves into the custard just before baking, and use some as a garnish too.
Can I use other herbs?
Yes, there are lots of different herbs which would go well with courgettes and feta:
Herbs to roast with courgettes
- Basil (dried)
- Thyme (dried)
- *Rosemary (fresh or dried)
*Use rosemary sparingly as it has a strong flavour and may overpower the delicate taste of the courgettes.
Fresh herbs to add to the custard and to garnish
Can I make Courgette and Feta Tart without making the pastry?
I’ve made the pastry recipe as simple as possible to follow. If you don’t have time or don’t want to make the pastry, you can buy ready-made shortcrust pastry to line your tart tin. You can also sometimes find ready baked pastry cases at bakers, delis or in the supermarket.
Can I freeze the Courgette and Feta Tart?
Yes, you can freeze the tart. Cool the finished tart, then wrap tightly in cling film and foil. Freeze for up to 3 months. Defrost at room temperature and warm in a medium oven for 20 minutes.
Can I prepare ahead?
If you don’t want to freeze the tart, but want to get ahead, then I recommend that you make the pastry case the day before you need to use it. Store it in a large plastic container or wrap it in foil. You can also roast the courgettes the day before and keep them in the fridge. You can even prepare the feta cheese and make up the egg and cream mixture, then you only have to assemble the tart and bake it.
Is Courgette and Feta tart suitable for vegetarians?
Yes, this tart is meat-free and suitable for vegetarians.
Can I make this tart gluten-free?
The pastry is the only part of this recipe that contains gluten. Visit the Gluten-Free Alchemist for gluten-free pastry recipes.
How do I serve Courgette and Feta Tart?
- Serve a slice of the tart with a small side salad for a light lunch or supper.
- Make it into a main course by serving the tart with a side of new potatoes, a substantial salad and coleslaw.
- A warm slice of Roasted Courgette & Feta Tart is delicious with roasted new potatoes and more roasted courgettes.
More Savoury Tart Recipes
More Courgette (Zucchini) Recipes
PIN FOR LATER
Courgette and Feta Tart
- Food Processor (optional)
- 23 cm tart tin
- baking beans
- Sharp knife
- chopping board
- roasting tin
For the pastry
- 225 g plain flour all purpose
- 65 g butter
- 65 g vegetable shortening
- 1/4 tsp salt
- 1 medium egg
- 1 tbsp cold water
For the roasted courgettes (zucchini)
- 2 large courgettes/zucchini or three medium
- 3 tbsp olive oil
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp salt
For the filling
- 100 g feta cheese cubed
- 300 ml single cream
- 4 large eggs
- juices from the roasted vegetables
- 6-8 basil leaves
- 1/4 tsp freshly ground pepper
- 1/2 tsp salt
For the shortcrust pastry
- Put the flour, butter, vegetable fat and salt into a food processor and pulse until the mixture resembles breadcrumbs.
- Add the egg and the water and pulse until the mixture starts to come together, add a little more water if it is too dry.
- Press the mixture into a ball and wrap in plastic wrap. Chill in the fridge for 20 minutes minimum.
- Pre -heat the oven to 200C
- Roll out the pastry thinly in a circle and line the tart tin. Trim the pastry around the edge of the tin but leave enough to allow for a little shrinkage.
- Place a piece of baking parchment onto the pastry and top with baking beans or dried peas, beans or rice.
- Bake blind for 15-20 minutes, then remove the paper and beans and bake for another 5 minutes.
- Remove from the oven and leave to cool.
For the roasted vegetables
- Heat the oven to 200C, slice or dice the courgettes into even-sized chunks,
- Place the courgette pieces in a bowl, add the oil, dried oregano, garlic granules and salt. Stir to coat the courgette pieces
- Roast in the oven for 20-30 minutes until starting to turn dark brown around the edges. Remove from oven and drain the juices into a bowl.
- Place the roasted courgettes into the baked tart case, top with the cubed feta and most of the torn basil leaves (keep a few for garnish).
For the filling
- Beat the cream and eggs together and stir in the saved juices from the roasted courgettes.
- Pour the mixture over the roasted courgettes and cheese in the pastry case,.
- Bake at 160C for 35 minutes until set and golden
- Leave aside to cool a little and serve garnished with a few basil leaves and a green salad.
This recipe was first published in July 2012