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Courgette and Feta Tart on plate with salad and fork

Courgette and Feta Tart

Janice Pattie
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 minutes
Cook Time 1 hour 15 minutes
Pastry Chill Time 20 minutes
Total Time 1 hour 50 minutes
Course lunch, Main Course
Cuisine British, vegetarian
Servings 6
Calories 627 kcal

Equipment

  • Food Processor (optional)
  • 23 cm tart tin
  • baking beans
  • Sharp knife
  • chopping board
  • roasting tin
  • bowl
  • spoon
  • jug
  • whisk

Ingredients
 

For the pastry

  • 225 grams plain flour all purpose
  • 65 grams butter
  • 65 grams vegetable shortening
  • 1/4 teaspoon salt
  • 1 medium egg
  • 1 tablespoon cold water

For the roasted courgettes (zucchini)

  • 2 large courgettes/zucchini or three medium
  • 3 tablespoon olive oil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt

For the filling

  • 100 grams feta cheese cubed
  • 300 millilitres single cream
  • 4 large eggs
  • juices from the roasted vegetables
  • 6-8 basil leaves
  • 1/4 teaspoon freshly ground pepper
  • 1/2 teaspoon salt

Instructions
 

For the shortcrust pastry

  • Put the flour, butter, vegetable fat and salt into a food processor and pulse until the mixture resembles breadcrumbs.
    food processor pastry crumb
  • 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.
    food processor pastry coming together
  • Press the mixture into a ball and wrap in plastic wrap. Chill in the fridge for 20 minutes minimum.
    Ball of pastry in cling wrap
  • 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.
    pastry and rolling pin
  • Place a piece of baking parchment onto the pastry and top with baking beans or dried peas, beans or rice.
    pastry case filled with baking beans
  • Bake blind for 15-20 minutes, then remove the paper and beans and bake for another 5 minutes.
    baked pastry case
  • 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,
    diced courgettes-zucchini
  • Place the courgette pieces in a bowl, add the oil, dried oregano, garlic granules and salt. Stir to coat the courgette pieces
    Courgettes in a bowl with herbs
  • 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.
    roasted courgettes in roasting tin
  • 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).
    courgette and feta tart - roasted courgettes and feat cheese in baked tart shell

For the filling

  • Beat the cream and eggs together and stir in the saved juices from the roasted courgettes.
    jug of egg and cream with whisk
  • Pour the mixture over the roasted courgettes and cheese in the pastry case,.
    Courgette and Feta Tart ready for the oven
  • Bake at 160C for 35 minutes until set and golden
    Baked Courgette and Feta Tart
  • Leave aside to cool a little and serve garnished with a few basil leaves and a green salad.

Nutrition

Calories: 627kcalCarbohydrates: 33gProtein: 13gFat: 50gSaturated Fat: 23gPolyunsaturated Fat: 6gMonounsaturated Fat: 19gTrans Fat: 2gCholesterol: 230mgSodium: 824mgPotassium: 330mgFiber: 2gSugar: 3gVitamin A: 1201IUVitamin C: 12mgCalcium: 160mgIron: 3mg