1 September 2014

Courgette and feta tart




The lovely people over at Curry's asked if I would create a recipe to share in their student cookbook. This is a really quick, cheap and easy to make recipe that still tastes delicious and is perfect for a crowd. It's also a good main course for when you've got friends over, served with a big side salad and new potatoes and it's also super yummy cold (as a hungover midnight snack!)
Here's a link to their campaign. 


Ingredients:

1 packet puff pastry (you can even buy a ready-rolled one)
2 medium sized courgettes
2 garlic cloves
200g packet of feta cheese
Handful of tomatoes, different sizes is fine, roughly chopped
Large handful mint, finely chopped
Fresh basil, finely chopped
A few olives, chopped in half
Zest of 1 lemon
Olive oil
Parmesan


Method:

Preheat your oven to 200 degrees C. Put a baking tray in the oven to warm up.

Roll out your pastry into a large rectangle. Lay it on a piece of baking paper on the preheated baking tray and spike the middle of the pastry rectangle a few times with a fork (this stops the middle from puffing up too much.)



Bake the pastry in the oven for 10-15 minutes until it has started to turn golden brown and the edges are puffed up nicely. 

Meanwhile, wash and cut your courgettes lengthways into thin slices. Put a frying pan on a high heat and add a good glug of olive oil. Peel and chop the garlic cloves finely and then add to the pan. Fry the garlic for a few minutes and then add in the slices of courgette and fry until they are tender and start to take on some colour (you may have to do this in batches.) Once you have cooked the courgette slices, lay them on a piece of kitchen towel on a plate in order to soak up any excess liquid. 

Once the pastry is baked, remove it from the oven and top with half the feta cheese, crumbled over the pastry. 
Then lay over your courgette slices, overlapping each one slightly. Top with the tomatoes, fresh mint and basil, olives and the remainder of the feta cheese. Grate over the zest of 1 lemon and some parmesan cheese. 


Drizzle over a little olive oil and then return to the oven to cook for another 15-20 minutes until the cheese has melted slightly and the tomatoes are caramelised. 



Let it cool slightly before cutting into big wedges and serve with a big green salad, lentils or new potatoes. 






Curry's blog post: http://techtalk.currys.co.uk/cooking-home-appliances/the-currys-student-cookbook-perfect-recipes-for-beginning-a-new-term/

3 comments:

  1. Such a perfect tart for the summer to autumn transition (don't ask me why, it just makes sense in my head!)
    I've never used puff pastry, but the toppings sound super yum! Wonder if there is a gluten-free option out there.

    {Teffy's Perks} X

    ReplyDelete
  2. As a lover of pastry and courgette I must try this one. I love how savoury tarts are perfect in every season, I never get tired of them!

    I am a new follower and I was wondering if, in your older posts, have you done a "food photography tips/lesson" post because your photographies are stunning. Everything looks vivid and super professional.

    Have a nice day,

    Free Spirit

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  3. I am pleased to say that I have pretty much all of these ingredients in the house. May do a variation for supper tonight ;)

    Katie <3

    ReplyDelete

Thank you so much for taking the time to comment. It's really appreciated and lovely to hear some feedback. Katie x