Courgette Puff Pastry Tart With Feta

• servings: 3 servings
• active time: 10 minutes
• total time: 45 minutes

Ingredients

350 g ready-rolled puff pastry

1 egg or egg yolk (beaten (optional)

70 g red onion chutney

400 g courgettes (or 270g of courgette ribbons (see notes)

100 g feta

2 tbsp Greek yoghurt

5 g basil

1 small garlic clove (optional)

¼ tsp smoked paprika

1 tsp olive oil

Directions

Preheat the oven to 180°C Fan.

Roll out the puff pastry into a sheet of about 35xc23m or simply unroll the ready-rolled pastry onto a baking sheet. Score a border around the pastry about 1.5cm in from the edge. Brush the edge of the pastry with the egg, if using (it's not necessary, but it will give the edge a lovely deep brown colour).

Place the pastry in the oven for 20 minutes. It should puff up and crisp up, and turn light golden brown.

In the meantime, using a potato peeler or a spiraliser with a ribbon attachment, cut your courgette into ribbons. Leave out the middle of the courgette with all the seeds (the core is very soft and will add too much moisture to the tart, making the pastry soggy).

To make whipped feta, place the yoghurt, crumbled feta, smoked paprika, basil, olive oil and garlic (if using) into a food processor and whizz to a paste.

Once the pastry is done, take it out of the oven and carefully spread the red onion chutney on the base, deflating the middle and avoidng the border.

Pile the courgette ribbons on top, spoon blobs of whipped feta across the top and season.

Return to the oven for approx. 14-15 minutes.

Serve with your favourite salad!

Nutrition

• Calories: 605 kcal
• Total Fat: 42 g
• Saturated Fat: 13 g
• Trans Fat: 1 g
• Cholesterol: 64 mg
• Sodium: 788 mg
• Total Carbohydrate: 44 g
• Dietary Fiber: 2 g
• Total Sugars: 4 g
• Protein: 13 g