Courgette and Feta Tart is a tasty savoury tart that is a great way to use summer vegetables. It is filled with roasted courgettes (zucchini), cubes of feta cheese and flavoured with fresh basil. Ideal to serve with a crisp green salad on a summer day.
I love the versatility of a tart, flan or quiche. In this recipe I fill the pastry case with seasonal courgettes (zucchini), cheese and herbs and bind it all together with eggs and cream for a delicious meal. But there are many other fillings you can use once you have made the basic recipe.
What ingredients do you need to make Courgette and Feta Tart?
- Plain Flour (all purpose)
- Butter
- Vegetable Shortening (Trex/Crisco)
- Courgettes (Zucchini)
- Feta cheese
- Eggs
- Cream
- Olive oil
- Dried Oregano
- Garlic Granules
- Salt
- Freshly Ground Pepper
What is the difference between courgettes and zucchini?
The only difference is in the language. Courgette is a French word and Zucchini is an Italian word. In the UK they are usually called courgettes and in the US and many other countries, they’re called zucchini. Courgettes are a member of the squash family and are a little mini marrow bred to be picked when young and tender.
How easy is it to grow courgettes?
It is easy to grow courgettes. I grow them in my garden, and they do well in large pots too. Some years the weather is unkind, and the poor plants get blown about and don’t survive. I sometimes have to start again either from seed or I buy plants. However, when the plants get established, they produce lots of glorious fresh green fruits. I often have to give away courgettes as they are a very productive plant!
Why do you roast the courgettes for the tart?
Courgettes contain a lot of water and this can make your pastry soggy. And may also make your tart watery when the water is released during baking. If you roast the courgettes some of this water evaporates. Roasting also intensifies the flavour of the vegetable and enables you to add additional seasoning.
What is feta cheese?
Feta is a brined curd cheese made from sheep’s milk or a mixture of goat and sheep’s milk. It has a firm texture that doesn’t melt when cooked. Feta adds a deliciously salty tang to the Roasted Courgette and Feta Tart.
Can I substitute another cheese for Feta?
Substitute any firm flavourful cheese for the Feta. Try the following:
- Mature cheddar
- Firm block mozzarella
- Halloumi
- Edam or Gouda
If you use a cheese that is less salty than feta, add a little more salt to the egg and cream mixture.
What kind of cream should I use in Courgette and Feta Tart?
I use single (pouring) cream in this tart. You can use double (heavy) cream or a cultured cream like creme fraiche or soured cream if you like those. Yogurt is not a suitable substitute as it may split when baked and the result is not as nice.
What herbs can I use in the tart?
I use dried oregano in the mixture for roasting the courgettes. I put fresh basil leaves into the custard just before baking, and use some as a garnish too.
Can I use other herbs?
Yes, there are lots of different herbs which would go well with courgettes and feta:
Herbs to roast with courgettes
- Basil (dried)
- Thyme (dried)
- *Rosemary (fresh or dried)
*Use rosemary sparingly as it has a strong flavour and may overpower the delicate taste of the courgettes.
Fresh herbs to add to the custard and to garnish
- Thyme
- Mint
- Marjoram
- Chives
- Tarragon
- Fennel
Can I make Courgette and Feta Tart without making the pastry?
I’ve made the pastry recipe as simple as possible to follow. If you don’t have time or don’t want to make the pastry, you can buy ready-made shortcrust pastry to line your tart tin. You can also sometimes find ready baked pastry cases at bakers, delis or in the supermarket.
Can I freeze the Courgette and Feta Tart?
Yes, you can freeze the tart. Cool the finished tart, then wrap tightly in cling film and foil. Freeze for up to 3 months. Defrost at room temperature and warm in a medium oven for 20 minutes.
Can I prepare ahead?
If you don’t want to freeze the tart, but want to get ahead, then I recommend that you make the pastry case the day before you need to use it. Store it in a large plastic container or wrap it in foil. You can also roast the courgettes the day before and keep them in the fridge. You can even prepare the feta cheese and make up the egg and cream mixture, then you only have to assemble the tart and bake it.
Is Courgette and Feta tart suitable for vegetarians?
Yes, this tart is meat-free and suitable for vegetarians.
Can I make this tart gluten-free?
The pastry is the only part of this recipe that contains gluten. Visit the Gluten-Free Alchemist for gluten-free pastry recipes.
How do I serve Courgette and Feta Tart?
- Serve a slice of the tart with a small side salad for a light lunch or supper.
- Make it into a main course by serving the tart with a side of new potatoes, a substantial salad and coleslaw.
- A warm slice of Roasted Courgette & Feta Tart is delicious with roasted new potatoes and more roasted courgettes.
More Savoury Tart Recipes
More Courgette (Zucchini) Recipes
PIN FOR LATER
Courgette and Feta Tart
Equipment
- Food Processor (optional)
- 23 cm tart tin
- baking beans
- Sharp knife
- chopping board
- roasting tin
- bowl
- spoon
- jug
- whisk
Ingredients
For the pastry
- 225 grams (1.8 cups) plain flour all purpose
- 65 grams (4.5 tablespoon) butter
- 65 grams (4.5) vegetable shortening
- 1/4 teaspoon (1/4 teaspoon) salt
- 1 (1) medium egg
- 1 tablespoon (1 tablespoon) cold water
For the roasted courgettes (zucchini)
- 2 (2) large courgettes/zucchini or three medium
- 3 tablespoon (3 tablespoon) olive oil
- 1/2 teaspoon (1/2 teaspoon) dried oregano
- 1/2 teaspoon (1/2 teaspoon) garlic powder
- 1/2 teaspoon (1/2 teaspoon) salt
For the filling
- 100 grams (3.5 oz) feta cheese cubed
- 300 millilitres (1.3 cups) single cream
- 4 (4) large eggs
- juices from the roasted vegetables
- 6-8 (6-8) basil leaves
- 1/4 teaspoon (1/4 teaspoon) freshly ground pepper
- 1/2 teaspoon (1/2 teaspoon) salt
Instructions
For the shortcrust pastry
- Put the flour, butter, vegetable fat and salt into a food processor and pulse until the mixture resembles breadcrumbs.
- Add the egg and the water and pulse until the mixture starts to come together, add a little more water if it is too dry.
- Press the mixture into a ball and wrap in plastic wrap. Chill in the fridge for 20 minutes minimum.
- Pre -heat the oven to 200C
- Roll out the pastry thinly in a circle and line the tart tin. Trim the pastry around the edge of the tin but leave enough to allow for a little shrinkage.
- Place a piece of baking parchment onto the pastry and top with baking beans or dried peas, beans or rice.
- Bake blind for 15-20 minutes, then remove the paper and beans and bake for another 5 minutes.
- Remove from the oven and leave to cool.
For the roasted vegetables
- Heat the oven to 200C, slice or dice the courgettes into even-sized chunks,
- Place the courgette pieces in a bowl, add the oil, dried oregano, garlic granules and salt. Stir to coat the courgette pieces
- Roast in the oven for 20-30 minutes until starting to turn dark brown around the edges. Remove from oven and drain the juices into a bowl.
- Place the roasted courgettes into the baked tart case, top with the cubed feta and most of the torn basil leaves (keep a few for garnish).
For the filling
- Beat the cream and eggs together and stir in the saved juices from the roasted courgettes.
- Pour the mixture over the roasted courgettes and cheese in the pastry case,.
- Bake at 160C for 35 minutes until set and golden
- Leave aside to cool a little and serve garnished with a few basil leaves and a green salad.
Nutrition
This recipe was first published in July 2012
Jacqueline says
Mmmmmmmmm, yum, yum yum and slurp! What a magnificent post Janice!
Vardhini says
Tart looks yummy and inviting. Thx for linking.
Vardhini
Event: Kid's Delight
Event: Only Vegan
Event: Zucchini
Jenny says
What a wonderful pics of Roasted Courgette, Tomato, Feta and Basil Tart you have here.
Perhaps you're interested to submit your food photos on a food photography site that has tagline "Food Photography that will make you hungry" 🙂
http://www.foodporn.net
It's free to submit, free to join, and a lot of members can enjoy your creation!
Homemade by Fleur says
Fab recipes both of which are my sort of food. It's so easy to make shortcrust pastry that I don't really buy it any more. I have some giant cous cous in the cupboard that need using up so thank you for some inspiration. Thanks also for entering it into simple and in season. The linky is on my blog this month 😉
Fuss Free Helen says
I think I once polished off 5 challenges with one post! It sometimes requires some planning and usually involves bread!
Lovely tart!
Karen S Booth says
GREAT multi-challenge Janice, I bow to your MULTI-COOKING Tasking!!! And, let's NOT forget that the tart is also LOVELY as well as the couscous too….Karen
laura@howtocookgoodfood says
If only I were more organised, I would attempt to follow you in the recipe that suits all blog challenges!
I have done NONE yet this month…..ooopps!
However, your tart looks beautiful. Just perfect for the 2 picnics I have got booked in for Saturday week :)x
Hospitality Events says
I am jolly glad you improvised. This Roasted Courgette, Tomato, Feta and Basil Tart sounds just as delicious only healthier than Pea, bean and bacon tart. And I love how it looks – gorgey and scrummy! Just pinned it on Pinterest.
Jin Hooi says
yum!! I have never tried giant couscous before and you have definately inspired me to try this new ingredient!!
Annes S says
I know what you mean about having just one group to post to, I have given up trying and if I happen to post something up it gets added by sheer co-incidence!
Your tart looks so good, it has all my favourite ingredients in!
Working London Mummy Working London Mummy says
This looks absolutely delicious janice.I love making home made quiches and tarts and my daughter loves eating them so I shall have to try this out. well done on all the blog challenge entries!!
Cat says
What a delicious summer tart. The perfect way to use up a courgette glut!
Janice Pattie says
Thank you, it certainly helps!