Courgette, feta and mint tart
Courgette, feta and mint tartSubscribe to Sainsbury's magazine
Our vegetarian courgette, feta and mint tart recipe is packed with Greek island-flavours perfect for a summer picnic on the patio
- 2 medium courgettes
- 1 tsp fine sea salt
- 1x 375g pack ready-rolled puff pastry
- 1 medium egg, lightly beaten
- 300ml full-fat crème fraîche
- 1⁄2 bunch spring onions, finely sliced
- 1 x 28g pack mint, leaves chopped
- 1 x 200g pack vegetarian feta cheese, roughly crumbled or chopped
- 1 tbsp olive oil
Salt the courgettes a few hours ahead.
Trim the ends off each courgette, then use a vegetable peeler to shave ribbons from top to bottom, turning the courgette as you go. You will get to a point where you can’t really get decent strips any more, so just peel off as much as you can and discard the core.
Rest a colander over a bowl and add the courgette ribbons to it. Sprinkle on the salt, tossing so the ribbons are evenly coated. Sit a small plate that fits inside the colander on top of the courgettes, then rest a couple of heavy tins on top to press down. Set aside for 30 minutes or so to squeeze out the excess water.
Once the courgettes have finished the salting process, unroll the pastry onto a large sheet of baking paper and select a baking sheet large enough to fit the pastry sheet on. Preheat the oven to 220°C, fan 200°C, gas 7 and slide in the empty baking sheet to get hot (this will ensure your tart gets a good crispy base).
Take a sharp knife and score a 1-1.5cm border around the edge of the pastry, taking care not to cut all the way through. Brush a little of the beaten egg onto the margin to glaze it and set aside.
Mix the crème fraîche with the rest ￼of the egg then stir in the spring onions, mint and a generous seasoning of black pepper. Pour this mixture into the centre of the pastry and spread out to a thin layer, keeping it off the border as much as possible (but don’t worry if a little runs over).
Arrange the courgette ribbons on top of the crème fraîche mixture; don’t be too neat about this, keeping them a twirly tangle is just fine. Scatter over the feta cheese, drizzle over a little olive oil and add a final grind of black pepper.
Remove the hot baking sheet from the oven and, resting it on a good, stable heatproof surface, carefully slide the baking paper with the tart onto to it. Put the tray back into the oven.
Bake for 25-30 minutes until the pastry is puffed up, crisp and golden, the cheese melting and the courgette strips starting to char a little at the edges. Leave to sit for 10 minutes before cutting into slices and serving. This tart is great served warm or at room temperature.