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Courgette and Feta Turnover Tart
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
1
- For the shortcrust pastry
- 1 cup flour
- ½ cup butter
- 1 tsp salt
- 1 pinch sugar
- 1 egg
- 2 Tbsps fresh mint (chopped)
- For the filling
- 3 Zucchini (quartered lengthways and cut into 4 cm thick pieces)
- 1 tsp olive oil (for the dish)
- 2 eggs
- 2 garlic cloves
- 1 cup 2% milk
- 1 ⅓ cups Feta
- 2 Tbsps fresh mint (chopped)
- 1 Tbsp fresh parsley
- mint (for the garnish)
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Preparation
Kitchen utensils
1 Small skillet, 1 Baking sheet, 1 Bowl, 1 Plate, 1 Cutting board, 1 Small knife, 1 Fine-mesh sieve, 1 Whisk, 1 Parchment paper, 1 Oven rack, 1 Plastic wrap
Preparation steps
1.
Heat the oven to 180°C (160°C in a fan oven) 375°F, gas 5.
2.
Knead together the flour, butter, salt, sugar, egg and mint to make the shortcrust dough. Wrap in tin foil and let cool for approx. 30 minutes.
3.
Brush an oven-proof dish with the oil and lay the courgette pieces in it.
4.
Put the eggs, garlic, milk, feta and herbs in a blender and puree quickly. Season with salt and pepper and pour over the courgettes.
5.
Remove the dough from the foil and roll out so that it fits the dish. Place the dough into the dish and press firmly at the edges. Bake in the preheated oven for approx. 45 minutes until golden brown.
6.
Remove from the oven, place a plate over the top and knock the tart out of the dish. Serve garnished with mint.
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