Courgette & Whipped Feta Tart on Puff Pastry Base

Courgette Tart
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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 & Whipped Feta 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!

In our house, courgettes were a regular vegetable on our plates long before we started Somebody Feed Seb. It is a wonderfully versatile vegetable that can be used raw or pickled 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!

Sourdough Puff Pastry

How We Make Our Favourite “Courgette-Season Tart” with Whipped Feta?

Preheat the oven to 180°C Fan.

Roll out the puff pastry into a sheet about 35xc23cm or simply unroll the ready-rolled pastry onto a baking sheet. Score a border around the pastry about 1.5cm in from the edge.

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).

Courgette Tart

To make whipped feta, place the yoghurt, crumbled feta, smoked paprika, roughly chopped basil, olive oil and garlic into a food processor and whizz to combine.

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.

Courgette Tart

Return to the oven for approx. 14-15 minutes.

Serve with your favourite salad!


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

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

Courgette Tart

Courgette & Whipped Feta Tart on Puff Pastry Base

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 & Whipped Feta 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!
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Prep Time 10 mins
Cook Time 35 mins
Total Time 45 mins
Course Dinner, Lunch, Main Course
Cuisine British
Servings 4 portions
Calories 605 kcal

Equipment

  • Food Processor or a Powerful Smoothie Maker

Ingredients
 
 

  • 350 g puff pastry
  • 1 egg beaten
  • 70 g red onion chutney
  • 270 g courgette
  • 100 g feta
  • 2 tbsp Greek yoghurt
  • 5 g basil
  • ¼ tsp smoked paprika
  • 1 tsp olive oil

Instructions
 

  • Preheat the oven to 180°C Fan.
  • Roll out the puff pastry into a sheet about 35xc23cm or simply unroll the ready-rolled pastry onto a baking sheet. Score a border around the pastry about 1.5cm in from the edge.
  • 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, roughly chopped basil, olive oil and garlic into a food processor and whizz to combine.
  • 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!

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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Courgette Tart

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