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!
Equipment
- Food Processor or a Powerful Smoothie Maker
Ingredients
- 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!
Video
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
Tried this recipe?Let us know how it was!