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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.

174 K 4.1/5 (22 reviews)

1 hour 25 min. difficulté

Easy

7.20 €

2 tarts

8 Ingredients

Last modified on: June 11^th 2011

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For 2 tarts, you will need:

1 400 g puff or flaky pastry (pâte feuilletée)
2 6 courgettes
3 4 tablespoons olive oil
4 400 g feta
5 2 handfuls fresh mint leaves
6 400 ml cream
7 salt
8 pepper
Total weight: 2,780 grams

Change these quantities to make:

1 tart 2 tarts 3 tarts

Change measures:

Metric

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Times for this recipe

Preparation: 35 min.

Cooking: 50 min.

All in all: 1 hour 25 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 5 min.

Roll out 400 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.

Prepare 6 courgettes, then slice fairly thinly, using a mandolin if you have one - it makes the job much easier.

Stage 3 - 10 min.

Pour 4 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.

Cut 400 g feta into small pieces.

Stage 5 - 5 min.

Wash 2 handfuls 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.

Pour 400 ml cream into a bowl, add the diced feta, salt and pepper.

Add the mint and mix.

Stage 7 - 5 min.

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.

Pour the cream-feta-herb mixture on top, then cook for 30-40 minutes.

Stage 9 - 40 min.

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 recipe	270 RDI=110 %	1,500 RDI=140 %	1,670 RDI=250 %	4,890 RDI=240 %	20,450 RDI: 240 %
Per 100 g	9 RDI=4 %	50 RDI=5 %	60 RDI=9 %	180 RDI=9 %	740 RDI: 9 %
Per tart	140 RDI=50 %	750 RDI=70 %	840 RDI=130 %	2,440 RDI=120 %	10,230 RDI: 120 %

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

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