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.
5 from 1 vote
Prep Time 15 minutesmins
Cook Time 1 hourhr15 minutesmins
Pastry Chill Time 20 minutesmins
Total Time 1 hourhr50 minutesmins
Course lunch, Main Course
Cuisine British, vegetarian
Servings 6
Calories 627kcal
Equipment
Food Processor (optional)
23 cm tart tin
baking beans
Sharp knife
chopping board
roasting tin
bowl
spoon
jug
whisk
Ingredients
For the pastry
225gramsplain flour all purpose
65gramsbutter
65gramsvegetable shortening
1/4teaspoonsalt
1medium egg
1tablespooncold water
For the roasted courgettes (zucchini)
2large courgettes/zucchini or three medium
3tablespoonolive oil
1/2teaspoondried oregano
1/2 teaspoongarlic powder
1/2teaspoonsalt
For the filling
100gramsfeta cheesecubed
300millilitressingle cream
4large eggs
juices from the roasted vegetables
6-8basil leaves
1/4teaspoonfreshly ground pepper
1/2 teaspoonsalt
Instructions
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.