Courgette & feta filo tart

Courgette & feta filo tart

The creamy cheese and egg base tastes lovely with the courgettes and pepper. Using filo this way is much easier than making pastry and rolling it out.

By , 21 September 2015
Courgette & feta filo tart
  • Ready in: 50 mins
  • Serves: 8
  • Price: 75p per serving
Nutritional Info
Each 140g serving contains
  • Fat 17
  • Sat Fat 9.2
  • Sugar 4.4
  • Salt 1.3
  • Cals 283
of your reference intake.
Typical energy values per 100g: 846kJ/202kcal.
  • 1 tbsp olive oil
  • 200g courgettes (including some baby courgettes), thinly sliced
  • 1 yellow pepper de-seeded and sliced
  • Grated zest of 1 lemon
  • 3 large eggs, beaten
  • 100g mascarpone
  • 1 tsp Dijon mustard
  • 150g feta, crumbled
  • 4 sprigs thyme
  • 270g pack Jus-Rol filo pastry
  • 25g butter, melted
  • Pre-heat the oven to 190C/170C Fan/Gas 5. Heat the oil in a frying pan and add the courgette and peppers. Cook for 4-5 minutes to soften. Stir in the lemon zest.

  • Put one egg in a bowl with the mascarpone and mustard and mix with a fork until smooth. Then lightly beat in the other 2 eggs. Strip the leaves from 2 sprigs of thyme and add to the eggs with the feta. Stir in the vegetables and season.

  • Unwrap the filo and put it on a plate. Cover with a damp (not wet) tea towel to prevent it drying out. Put one sheet on a board and brush it lightly with melted butter. Gently lay it in a shallow cake 22cm round tin or a rectangular tin, about 18cm x 26cm. Push the pastry gently into the corners, taking care not to tear it and allowing it to overlap the edges. Repeat until all the pastry is used up. Brush the top with more butter.

  • Fill with the courgette and cheese mixture and scrunch up the edges of the pastry. Cook in the preheated oven for 25-30 minutes. Sprinkle with the remaining thyme and season with pepper. Leave to stand for 10 minutes before cutting. Serve hot or cold.