Courgette Puff Pastry Tart With Feta

Is it the time of year that you’re desperately looking for ways to use up those courgettes that keep growing in your garden? If so, we have you covered! Our Courgette Puff Pastry Tart is a great summer recipe to try! Vegetarian and very flavoursome, this tart can be made with ready-rolled shop-bought puff pastry and only a few other ingredients! The flakey pastry is topped with caramelised onions, courgette ribbons and whipped feta! Try it, it’s a knockout tart!

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The Humble Courgette

In our house, courgettes have been a regular vegetable on our plates long before we started Somebody Feed Seb. It is a wonderfully versatile vegetable that can be used pickled or raw in salads, or cooked in Caribbean-style curries, ratatouilles and soups, not to mention all the lovely side dishes you can make with them.

When we first started raised bed gardening, we were extremely excited about growing our own courgettes. So much so, that we planted eight of them all in one go. Little did we know that each plant would produce at least eight courgettes. By the end of the season, we had a huge collection of courgette recipes, that we will share with you over the years.

If you are perplexed by the courgette harvest this year, we suggest you try our Courgette & Whipped Feta Tart. It’s a breeze to make if you’re using ready-rolled shop-bought puff pastry, but if you have some time, make a Sourdough Puff Pastry to use in this recipe. It’s fantastic!

How We Make Our Favourite Courgette Tart?

Preheat the oven to 180°C Fan.

Roll out the puff pastry into a sheet of about 35x23cm or simply unroll the ready-rolled pastry onto a baking sheet. Score a border around the pastry about 1.5cm in from the edge. Brush the edge with a beaten egg (of egg yolk) if using. It’s not necessary, but it will give the courgette tart crust a lovely deep golden brown colour

Place the pastry in the oven for 20 minutes. It should puff up and crisp up, and turn golden brown.

In the meantime, using a potato peeler or a spiraliser with a ribbon attachment, cut your courgette into ribbons. Leave out the middle of the courgette with all the seeds (the core is very soft and will add too much moisture to the tart, making the pastry soggy). You will need 250g of courgette ribbons (so approximately 400g of whole courgette weight).

How To Make Whipped Feta?

To make whipped feta, place the yoghurt, crumbled feta, smoked paprika, basil, garlic (if using) and olive oil into a food processor (we love Kenwood) and whizz to a smooth paste.

Once the pastry is done, take it out of the oven and carefully spread the red onion chutney on the base, deflating the middle and avoiding the border.

Pile the courgette ribbons on top, spoon blobs of whipped feta across the top and season.

Return to the oven for approx. 14-15 minutes. Your courgettes will sink down and soften slightly, but will still retain a bit of crunch!

Recipe FAQs

What to Serve with Courgette Tart?

This courgette tart with feta is wonderful on its own. Because it has a pastry base, it is rather filling. But we love serving this delicious tart with a couple of sides. It goes particularly well with:

• Quick Roasted Cherry Tomatoes
• Green Bean and Tomato Salad (coming soon)
• Rocket and Parmesan Salad with Pinenuts (coming soon)

Other Tart and Pie Recipes

We LOVE tarts and pies here at Somebody Feed Seb. If you are a pastry lover too, have a look at our recipes below:

• North African Filo Pie with Chickpeas & Feta
• Halloumi & Sweet Potato Pie with Cheddar Pastry
• Salted Caramel Banana Tarte Tatin

Other Courgette Recipes

If you’re looking for other ways to cook courgettes, have a look at some of the suggestions below:

• Courgette & Cheddar Soup with Cheddar Crisps
• Crispy Courgette Fritters
• Caribbean Curry

Recipe Card

Courgette Puff Pastry Tart With Feta

Is it the time of year that you're desperately looking for ways to use up those courgettes that keep growing in your garden? If so, we have you covered! Our Courgette Puff Pastry Tart is a great summer recipe to try! Vegetarian and very flavoursome, this tart can be made with ready-rolled shop-bought puff pastry and only a few other ingredients! The flakey pastry is topped with caramelised onions, courgette ribbons and whipped feta! Try it, it's a knockout tart!

4.84 from 12 votes

Print Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Dinner, Lunch, Main Course

Cuisine British

Servings 3 -4 portions

Calories 605 kcal

Equipment

• Food Processor or a Powerful Smoothie Maker
• Large baking Sheet

Ingredients

 

MetricUS Customary

 

1x2x3x

• 350 g ready-rolled puff pastry
• 1 egg or egg yolk beaten (optional)
• 70 g red onion chutney
• 400 g courgettes or 270g of courgette ribbons (see notes)
• 100 g feta
• 2 tablespoon Greek yoghurt
• 5 g basil
• 1 small garlic clove optional
• ¼ teaspoon smoked paprika
• 1 teaspoon olive oil

Instructions

 

• Preheat the oven to 180°C Fan.
• Roll out the puff pastry into a sheet of about 35xc23m or simply unroll the ready-rolled pastry onto a baking sheet. Score a border around the pastry about 1.5cm in from the edge. Brush the edge of the pastry with the egg, if using (it's not necessary, but it will give the edge a lovely deep brown colour).
• Place the pastry in the oven for 20 minutes. It should puff up and crisp up, and turn light golden brown.
• In the meantime, using a potato peeler or a spiraliser with a ribbon attachment, cut your courgette into ribbons. Leave out the middle of the courgette with all the seeds (the core is very soft and will add too much moisture to the tart, making the pastry soggy).
• To make whipped feta, place the yoghurt, crumbled feta, smoked paprika, basil, olive oil and garlic (if using) into a food processor and whizz to a paste.
• Once the pastry is done, take it out of the oven and carefully spread the red onion chutney on the base, deflating the middle and avoidng the border.
• Pile the courgette ribbons on top, spoon blobs of whipped feta across the top and season.
• Return to the oven for approx. 14-15 minutes.
• Serve with your favourite salad!

Notes

You will need approx. 270g of courgette ribbons for this tart. Since we won’t be using the cores of the courgettes, you will need about 400g of whole courgettes to start with. Use the cores in soups, stews or cubed in pasta dishes. 

Inspired By Sophie Godwin’s Recipe. 

Nutrition

Calories: 605kcalCarbohydrates: 44gProtein: 13gFat: 42gSaturated Fat: 13gTrans Fat: 1gCholesterol: 64mgSodium: 788mgPotassium: 277mgFiber: 2gSugar: 4gVitamin A: 840IUVitamin C: 15mgCalcium: 160mgIron: 3mg

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