Courgette tart with mint


Courgette tart with mint
Fried rounds of courgette in a puff pastry case with a feta and mint filling. You will find that this combination of feta with mint gives an agreeable fresh lift to this tart.
161K 4.1/5 based on 22 reviews
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Last modified on: June 11th 2011

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For 1 tart, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 33 min.
Cooking: 50 min.
All in all: 1 hour 23 min.
When should you start or finish this recipe?
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Step by step recipe


Stage 1 - 5 min.
Courgette tart with mint
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.

Stage 2 - 10 min.
Courgette tart with mint
Prepare 3 courgettes, then slice fairly thinly, using a mandolin if you have one - it makes the job much easier.

Stage 3 - 10 min.
Courgette tart with mint
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.

Stage 4 - 3 min.
Courgette tart with mint
Cut 200 g feta into small pieces.

Stage 5 - 5 min.
Courgette tart with mint
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.

Stage 6 - 3 min.
Courgette tart with mint
Pour 200 ml cream into a bowl, add the diced feta, salt and pepper.

Add the mint and mix.

Stage 7 - 5 min.
Courgette tart with mint
Preheat the oven to 220°C (430°F).

Take the pastry case out of the fridge, and arrange the courgette slices in the bottom.

Stage 8 - 2 min.
Courgette tart with mint
Pour the cream-feta-herb mixture on top, then cook for 30-40 minutes.

Stage 9 - 40 min.
Courgette tart with mint
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.
And to drink?
Try a Cabernet-Sauvignon rosé from the Pays d'Oc produced by Baron Philippe de Rothschild, chilled but not too cold. Under this name, seen as somewhat pompous and "Old France", lurks a producer with a broad range of wines (the enlightened opinion of my friend Robert, who introduced me to them).
Keeping: 1 or 2 days in the fridge, folded in a plastic film.
Source: Home-made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe140 50 %750 70 %840 130 %2,440 120 %10,230 120 %
Per 100 g9 4 %50 5 %60 9 %180 9 %740 9 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Milk, Sulfites
How much will it cost?
  • For 1 tart : 7.17 €

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Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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