I present you the dish you’ll want to make over and over again. TRUST ME.
Don’t really have anything more to say, this puff pastry tart with raw courgette doesn’t need any introduction. So let’s bake!
Prep Time – 5min Baking – 25min
1 rolled puffed pastry sheet
2 courgettes (1 grated and one thinly sliced)
100g feta cheese
150g fresh young cheese (I think ricotta would work too)
3 tomatoes sliced
Chilli Flakes and Toasted Pine Nuts (optional)
Egg Yolk – to brush the edges of your tart
Herbs of your choice – I used dried wild oregano, but you can go with mint, chives, basil…
Preheat the oven to 200C.
Unroll the puff pastry and lay on an oven tray lined with baking parchment. Using a sharp knife, lightly score a 1cm border around the edges of the pastry, being careful not to cut all the way through.
Add crumbled feta, fresh cheese and 1 grated courgette (before adding it to the mix squeeze out the excess liquid) to a bowl and mix together with a spoon. Here you can add the herbs of your choice or just sprinkle your tart with dried oregano before putting it in the oven like I did.
Spread the cheese+courgette mixture over the base of the pastry, keeping within the border. Add sliced tomatoes, sprinkle with oregano and brush pastry edges with egg yolk.
Bake for approx 25min at 200C, and for last 5 min I like to turn on just the bottom oven heater to get that pastry nice and crispy.
While baking slice your courgette using the mandoline or a vegetable peeler, season with olive oil.
When tart is done, let it sit on the kitchen counter for 5-10min and then add your sliced raw courgettes, sprinkle with chilli flakes, more feta cheese if you like, toasted pine nuts (try not to burn them like I did here haha ) and a drizzle of olive oil.
Eat warm or cold, it’s absolutely delicious both ways! :)