Courgette and feta filo tart

Courgette and feta filo tart is a beautiful and light summer tart. By using filo pastry and omitting milk or cream this recipe creates a much lighter tart than many deeper flans or quiches.

Ingredients

• 3 sheets filo pastry
• 2 small courgettes, thinly sliced
• half a leek, sliced
• A handful of cherry tomatoes, cut in half
• A couple of handfuls of fresh spinach
• 80g feta cheese
• 3 medium eggs
• 2 to 3 tablespoons extra mature Cheddar cheese, grated
• Olive oil

Equipment needed to make courgette and feta filo tart

• 20cm diameter loose bottomed non-stick flan tin
• Pastry brush to brush the filo with olive oil
• Kitchen scales
• Chopping board
• Sharp knife
• Medium sized bowl to whisk the eggs
• Hand whisk
• Cheese grater

How to make courgette and feta filo tart

Line a 20cm loose bottomed flan dish with one sheet of filo pastry. Fold the overhanging edges into the case. lightly brush with olive oil. Repeat using the remaining two sheets of filo pastry. It doesn't matter if the edge of the pastry looks a little untidy as this adds to the attractiveness of the finished tart.

Place the sliced leeks, spinach and sliced courgettes into the pastry case. Cut the tomatoes in half and add to the pastry case.

Beat the eggs. Add the beaten egg and grated Cheddar cheese to the pastry case. Crumble the feta cheese evenly over the top of the other ingredients.

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Cook at gas mark 4, 180^oC, 350^oF, in the lowest part of the oven until the pastry is golden and the egg mixture is firm to the touch. This usually takes around 15 to 20 minutes but check regularly to avoid the pastry becoming overcooked or burnt. Turn the dish part way through the cooking time to ensure it is cooked evenly. For an Aga, place the dish on the grid shelf on the floor of the roasting oven and cook as above.

I find the tart is at its best if served immediately or within a short time of being cooked.