Courgette tart with mint

A recipe from cooking-ez.com

For 1 tart, you will need:

• 1 200 g Puff or flaky pastry (pâte feuilletée)
• 2 3 courgettes
• 3 2 tablespoons olive oil
• 4 200 g feta
• 5 1 handful fresh mint leaves
• 6 200 ml cream
• 7 salt
• 8 pepper
• Total weight: 1,390 grams

Times:

Preparation	Cooking	Start to finish
33 min.	50 min.	1 hour 23 min.

Step by step recipe

1	Roll out 200 g Puff or flaky pastry (pâte feuilletée) in a circle, prick all over, then use to line a tart tin or mould. Put to wait in the fridge.
2	Prepare 3 courgettes, then slice fairly thinly, using a mandolin if you have one - it makes the job much easier.
3	Pour 2 tablespoons olive oil into a non-stick frying pan over high heat. As soon as it's nice and hot, add the sliced courgettes and cook for a few minutes. They should still be slightly crunchy. Set aside. If any liquid has come out of the courgettes, drain them thoroughly in a sieve or colander.
4	Cut 200 g feta into small pieces.
5	Wash 1 handful fresh mint leaves, dry and chop roughly with a knife or scissors. You can add any other herbs you like. I have used parley and thyme here, but this is not essential.
6	Pour 200 ml cream into a bowl, add the diced feta, salt and pepper. Add the mint and mix.
7	Preheat the oven to 220°C (430°F). Take the pastry case out of the fridge, and arrange the courgette slices in the bottom.
8	Pour the cream-feta-herb mixture on top, then cook for 30-40 minutes.
9	You can put the tart under the grill for a few minutes at the end to brown the top.

Remarks

For a smoother filling mixture, you can use a hand blender to combine the cream with the feta and herbs.
If you don't like feta, you can just leave it out, or replace it with mozarella or a blue cheese like roquefort, but the taste will be very different. The essence of this recipe is the combination of courgette and mint.

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