Courgette and Feta Tart

Name: Courgette and Feta Tart
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 8 serving(s)
Ingredients: 2 courgettes, about 450g; 1 tbsp. olive oil, plus extra to brush; 1 shallot, finely chopped; 4 medium eggs; 250 mL double cream; 2 tsp. freshly chopped dill; 3-4 sheets filo pastry, we used Jos-Rol; 150 g feta cheese

Served hot or cold, this quiche is sure to become a firm favourite that you’ll make again and again.

By The Good Housekeeping Cookery TeamPublished: 05 March 2024

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Served hot or cold, this courgette and feta tart is sure to become a firm favourite that you’ll make again and again. Perfect at picnics or your next Sunday lunch with friends.

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Yields:

8 serving(s)

Prep Time:

20 mins

Cook Time:

1 hr 10 mins

Total Time:

1 hr 30 mins

Cal/Serv:

308

Ingredients

2 courgettes, about 450g
1 Tbsp.
olive oil, plus extra to brush
1 shallot, finely chopped
4 medium eggs
250 ml
double cream
2 tsp.
freshly chopped dill
3-4 sheets filo pastry, we used Jos-Rol
150 g
feta cheese

Directions

1. Step 1Trim and peel the courgette into ribbons using a y-shaped peeler, stopping when you get to the seedy core (do not discard). Put the ribbons in a rough single layer on a board, sprinkle over some salt and set aside.
2. Step 2Coarsely grate or finely chop the courgette cores. Heat the oil in a medium frying pan over low heat and fry the shallot for 5min, until softened. Turn up the heat to medium, add the grated/chopped courgette cores and fry for 5min more until softened, then tip into a bowl. Cool for 5min.
3. Step 3Whisk the eggs, cream and dill into the cooled courgette mixture until well combined. Season lightly.
4. Step 4Preheat oven to 150°C (130°C fan) mark 2. Lightly brush a 23cm round, deeply fluted tart tin that’s at least 3.5cm deep with some of the oil. Brush the top of a pastry sheet with oil. Press into the tin (oiled-side up). Repeat with further filo sheets, rotating them so the base and sides of the tin are completely covered, pressing the sheets together well so that there are no gaps. Lightly scrunch excess hanging over sides to make a rim.
5. Step 5Pat the courgette ribbons dry with kitchen paper. Loosely curl 1/2 the courgette ribbons into the pastry case base and crumble in most of the feta. Pour in the egg and courgette mixture, making sure it runs into all the spaces, then swirl on the remaining courgette ribbons. Crumble over the remaining feta.
6. Step 6Place tin on a baking sheet and cook in the oven for about 50min-1hr, or until the pastry is golden and filling is set. Leave to cool for 10min in tin, transfer to a board or cake stand and serve in slices.

GET AHEAD: Make up to a day ahead. Cool completely in tin, cover and chill. To serve, reheat in tin in an oven preheated to 180°C (160°C fan) mark 2 for 10min.