Go Back
–+ servings

Courgette Feta Tart

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.
5 from 1 vote
DieTARY CHOICEEgg-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegetarian Recipes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Quick & Easy, Quick Weeknight Dinners, Tarts, Pies & Quiches, Vegetarian & Vegan Starters
Cuisine English
Servings 8 servings
Calories 437 kcal

Equipment

1 large baking tray
1 mandoline or a sharp knife
1 Food Processor

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.

Nutrition

Serving: 1servingCalories: 437kcalCarbohydrates: 18gProtein: 10gFat: 37gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gTrans Fat: 0.001gCholesterol: 25mgSodium: 421mgPotassium: 185mgFiber: 1gSugar: 2gVitamin A: 383IUVitamin C: 9mgCalcium: 202mgIron: 1mg

Find this recipe online:

Courgette Feta Tart

https://theflexitarian.co.uk/recipe-items/courgette-feta-tart/