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Herby Courgette & Feta Tart

8th August 2019 By Louise Leave a Comment

Herby Courgette & Feta Tart

Herby Courgette & Feta Tart

I’ve thoroughly enjoyed reacquainting myself with my vegetable plot this year having given it a wide berth for a while, why you ask? Frustrated to say the least with the battle of copious slugs and French partridge!  Time is a great healer and a little more giving these days which has definitely helped.

Courgettes are particularly easy to grow and boy do they flourish fast.  However all gardeners face a glut at some point which appears to be my challenge at the moment. My task for the coming weeks is to come up with several ways in which to utilise them.

Yellow courgette plant
Yellow & Green Courgette Plants
Courgette Plant

Option one and there will be more, a great prepare ahead tart, serve warm or cold with a salad or two is a great vegetarian meal for family and friends.

Herby Courgette & Feta Tart 3
Print Recipe

Herby Courgette & Feta Tart

Prep Time45 mins
Cook Time53 mins
Total Time1 hr 38 mins
Course: Lunch/Dinner
Servings: 8 portions

Ingredients

  • Pastry
  • 40 g Parmesan (25g for pastry) grated
  • 220 g plain flour
  • 4 ½ Tbls water ice cold
  • 110 g Butter salted
  • Pinch cayenne pepper
  • Filling
  • 450 g courgette slice 50g, grate the remainder
  • 3 Tbls Olive oil
  • Small bunch of dill chopped
  • Small bunch mint finely sliced
  • 160 g feta
  • 1 bunch spring onions washed a dark green part removed
  • 75 g ricotta
  • 225 ml whole milk or single cream
  • 4 eggs medium
  • Aleppo pepper or 1/2 fresh red chilli sliced

Instructions

  • Preheat the oven to 180C fan/gas 6 Lightly grease the base of a 28cm tart tin with butter.
  • By hand rub the butter into the flour in a large bowl. If using a food processor pulse until it resembles breadcrumbs. Add the cayenne and 25g Parmesan and finally the water, by hand work until it all comes together. In a processor pulse until it just comes together. Turn out onto a lightly floured work surface and form into a neat ball. Wrap in greaseproof paper and place in the fridge to rest for 30 minutes.
  • Dust a little flour on your work surface and begin by rolling the pastry out evenly into an approximate round until it’s roughly 5cm bigger than the tin. Carefully flip it over the rolling pin and place in the greased tin. Tease into place and leave the excess edge to trim after baking. Prick the base with a fork and place in the fridge for 15 minutes.
  • Thinly slice approximately 40g of courgette very thinly with a knife or a mandolin. Set to one side. Coarsely grate or cut into julienne with a mandolin the remaining courgette. Place the grated courgette in a colander followed by the sliced and sprinkle with a level teaspoon of salt. Leave to drain for 20-30 minutes.
  • Remove the pastry from the fridge and line the tin with baking beans. Place in the oven for 15 minutes. Remove the beans and bake for a further 7-8 minutes. Remove from the oven and trim the excess pastry with a microplane.
  • Thinly slice the spring onion. Squeeze out any excess liquid from the grated courgette and gently dab the sliced courgette with kitchen paper. Heat a frying pan with two tablespoons of olive oil to medium high, add the the spring onions and fry until softened, now add the grated courgette, cook for 3-5 minutes. Add some freshly ground pepper, it shouldn’t need salt. Remove from the pan and set to one side. Add the remain olive oil, add the sliced courgette and briefly fry until lightly coloured. Remove from the pan.
  • To assemble the tart, scatter the grated courgette in the pastry case, followed by the feta, crumble over the top and finally scatter the herbs. Into a medium bowl crack the eggs and whisk lightly, now add the ricotta and milk or cream, whisk again, add a grind of pepper.
  • Pour the egg mixture into the pastry case, arrange the slice courgette on the top, sprinkle with the remaining Parmesan and a good pinch of Aleppo pepper or sliced chilli.
  • Bake in the centre of the oven for 25-30 minutes.

Notes

  • Use goats' cheese or taleggio as an alternative.
Pastry case
Baked pastry case
Pastry case with filling
Pastry case with the filling
Pastry case with filling & egg mix
Pastry case with the filling & egg mix

Herby Courgette & Feta Tart

Herby Courgette & Feta Tart

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Filed Under: Dinner, Lunch, Vegetarian Tagged With: courgette, Pastry, Savoury, vegetarian

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About Louise

Hej, I'm Louise, a food enthusiast living in Marlow, Bucks, UK. Welcome to my culinary adventures in my Nordic Kitchen. Read More

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I’m almost there on the method, it needs a little tweaking but I’m pretty pleased with the result.
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This was served for dessert, so was filled with a seasonal gooseberry and elderflower compote then coated in Lemon Swiss Meringue Buttercream.
That’s it for wedding cakes, for now at least 😅
A dish that works for any summer gathering and a g A dish that works for any summer gathering and a great Midsummer alfresco meal. Easy to BBQ too.

Have a great weekend friends.

Pepper Spiced Roasted Salmon with Garden Vegetable Salad.

For the Salmon
800g Salmon fillet (or sea trout)
1.5 tsp Malden salt
1.5 tbls white, red & green peppercorns
1 tsp fennel seeds
1 tsp Demerara sugar 
2 Lemons, zest only
1 tbsp olive oil

Oven 180C fan.

Line a baking sheet with parchment paper and lay the salmon fillet on the top.
Place the salt, peppercorns, fennel seeds & sugar in a mortar. Wash the lemons then zest 1 1/2 and place in the mortar. Pound together so that everything is mixed well (if you do not have a mortar, you can mix in a small bowl). Spread the spice mixture over the salmon and rub it in thoroughly. Drizzle over oil. Slice the lemon in thick slices and place around the salmon. Leave out for 1 hour. 

Green salsa
Chop the leaves of a bunch of parsley finely, then finely chop a small clove garlic and place in a bowl. Zest the remaining lemon half a add the lemon juice, 50ml EVOO, salt and pepper to the bowl of parsley. Mix together to a smooth sauce. You can also use a hand mixer.

Bake the salmon for 20-25 minutes or until just cooked through. Serve with roasted new potatoes a seasonal salad. And quick pickled red onions.
Glad Midsommar🇸🇪 I love where I live but Sw Glad Midsommar🇸🇪

I love where I live but Sweden is the place to be on Midsummer’s Eve. 

Always celebrated on the Friday (between 19-25 June and a National holiday)  A day filled with flower crowns (midsommarkransar), dancing, singing and a sun that never sets. 

And of course there’s plenty of food, cold beer and schnapps, preferably spiced. 
Apart from pickled herring, new potatoes & sour cream there’ll be a main course.
Watch out for my next post in a few hours…
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I have made a video to show you exactly how to make this cake on stories, which I’ll save to highlights.

🍓Swedish Midsummer Berry Cake🍓

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edible flowers and herbs to decorate.
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