Courgette, Mint and Feta Tarts
The most delectable vegetarian tart, perfect for a starter or side dish.
- Serves: 6-8 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 25 mins
1 Tbsp (15 ml) oil
1 onion, chopped
250 g courgettes (baby marrows), sliced
zest of 1 lemon
2 cloves garlic, crushed
½ C (125 ml) chopped mint
200 g feta cheese, cut into small cubes
salt and pepper to taste
400 g ready-rolled butter puff pastry
3 large eggs
½ C (125 ml) cream
½ C (125 ml) milk
Preheat the oven to 200 °C. Grease 6 quiche tins (12 cm) or a jumbo muffin tray.
Heat the oil in a large frying pan and sauté the onion until soft and golden. Add the courgettes and sauté until tender but still al dente. Remove from the heat and add the lemon zest, garlic, mint and feta. Mix until well combined and season to taste.
Cut the pastry into 6 squares and line the tins with the pastry squares. Fill the pastry base with the courgette filling. Beat together the eggs, cream and milk and season. Pour over the filling. Bake for about 20 minutes.
TIP: For a large tart (about 28 cm), bake for 30 minutes at 190 °C.