Topped with a tasty mint pesto, this courgette feta tart makes a delicious summer dish. It requires very little cooking and can be served warm or cold.
Topped with a tasty mint and walnut pesto, this courgette feta tart makes a light and delicious summer dish. The puff pastry base is garnished with whipped feta and raw marinated courgettes. This tart can be served warm or cold.
This recipe serves 8 people for appetiser or 4 people for main course.
The recipe requires very little cooking. The courgettes are thinly sliced and marinated in olive oil and lemon juice. While the puff pastry base is cooking in the oven, you can prepare the whipped feta and pesto.
Because the courgettes are left uncooked, it is best to cut them as thin as possible. A mandoline works best, but you can also use a very sharp knife.
I have tweaked my whipped feta dip to make it slightly thicker. I am using a bit less yoghurt and I have swapped the lemon juice for lemon zest.
The pesto is made with mint, basil, walnuts, and parmesan. If you have any leftover pesto, it will keep refrigerated in an airtight container for up to 5 days and is delicious with pasta, rice, grains, or roasted vegetables,
Other summer tarts you might like to try
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How to make this courgette feta tart
Ingredients needed
To make this courgette feta tart you will need:
- courgettes
- extra virgin olive oil
- lemon
- salt
- puff pastry
- milk
- feta cheese
- Greek yoghurt
- garlic
FOR THE PESTO:
- basil
- mint
- walnuts
- clove
- extra virgin olive oil
- lemon juice
- salt
- parmesan
Step 1: Marinate the courgettes
Using a mandoline or sharp knife, cut the courgettes into very thin slices. Place in a bowl with 3 tablespoons of extra virgin olive oil, lemon juice, and salt. Leave to marinate for 30 minutes while you prepare the rest of the recipe.
Step 2: Cook the puff pastry
Preheat the oven to 200°C/400°F.
Layout the puff pastry on a baking tray. With a sharp knife, score the pastry lightly to create a border of about 1cm (1/2 inch) around the edges. Prick the middle of the pastry all over with a fork. Brush with a bit of milk.
Bake in the oven until golden, about 20 to 25 minutes.
Step 3: Make the whipped feta
Place the feta, yoghurt, garlic, and lemon zest in the bowl of a food processor. Blend until smooth. Set aside.
Step 4: Make the pesto
Place the basil, mint, walnuts, and garlic in the bowl of a food processor. Blend until smooth.
Transfer the mixture to bowl. Mix in the parmesan cheese, lemon juice, and olive oil until you have your desired consistency. Season with a bit of salt. Set aside.
Step 5: Build the tart and serve
When the puff pastry is cooked, flatten the middle with a spatula.
Spread the whipped feta evenly on top of the pastry, avoiding the edges. Drain the marinated courgettes, and arrange on top of the feta.
Drizzle some pesto on top and serve.
Common questions about this courgette feta tart
Yes, you can use any type of pesto (storebought or homemade) to drizzle on top of this courgette feta tart.
I use my mandoline on a medium setting to get the courgette slices thin enough.
Yes, you can make this recipe vegan, by using plant-based puff pastry, feta, yoghurt, and pesto.
Watch how to make this courgette feta tart recipe
I hope you enjoy this courgette feta tart recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
Courgette Feta Tart
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 250 g courgettes
- 3 Tbsp extra virgin olive oil
- juice of 1 lemon
- salt
- 1 puff pastry
- 1 Tbsp milk
- 200 g feta cheese
- 125 g Greek yoghurt
- 1 large garlic clove grated
- ½ lemon zest
FOR THE PESTO:
- 20 g fresh basil
- 10 g fresh mint
- 35 g walnuts
- 1 garlic clove grated
- 6 to 8 Tbsp extra virgin olive oil
- 2 Tbsp lemon juice
- salt
- 25 g freshly grated parmesan
Instructions
- Using a mandoline or sharp knife, cut the courgettes into very thin slices. Place in a bowl with 3 tablespoons of extra virgin olive oil, lemon juice, and salt. Leave to marinate for 30 minutes while you prepare the rest of the recipe.250 g courgettes, 3 Tbsp extra virgin olive oil, juice of 1 lemon, salt
- Preheat the oven to 200°C/400°F.
- Layout the puff pastry on a baking tray. With a sharp knife, score the pastry lightly to create a border of about 1cm around the edges.1 puff pastry
- Prick the middle of the pastry all over with a fork. Brush with a bit of milk.1 Tbsp milk
- Bake in the oven until golden, about 20 to 25 minutes.
- In the meantime, make the whipped feta: Place the feta, yoghurt, garlic, and lemon zest in the bowl of a food processor. Blend until smooth. Set aside.200 g feta cheese, 125 g Greek yoghurt, 1 large garlic clove, ½ lemon zest
- Make pesto: Place the basil, mint, walnuts, and garlic in the bowl of a food processor. Blend until smooth.20 g fresh basil, 10 g fresh mint, 35 g walnuts, 1 garlic clove
- Transfer the mixture to bowl. Mix in the parmesan cheese, lemon juice, and olive oil until you have your desired consistency. Season with a bit of salt. Set aside.6 to 8 Tbsp extra virgin olive oil, 2 Tbsp lemon juice, salt, 25 g freshly grated parmesan
- When the puff pastry is cooked, flatten the middle with a spatula.
- Spread the whipped feta evenly on top of the pastry, avoiding the edges.
- Drain the marinated courgettes, and arrange on top of the feta.
- Drizzle some pesto on top and serve.
Video
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/courgette-feta-tart/
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