Courgette & feta tart with caper & mint dressing
For the caper & mint dressing
Ingredients · Servings 4
- 1 medium courgette
- 1 tbsp olive oil
- ½ lemon
- 100ml crème fraîche
- 100g feta
- 320g sheet puff pastry
- green salad, to serve
- handful of mint
- ½ red chilli or a pinch of chilli flakes
- 1 tbsp capers plus 1 tsp brine from the jar
- 2 tbsp extra virgin olive oil
- 1 tsp honey
Method · 45 min
- Heat the oven to 220C/200C fan/gas 7 and put a baking sheet on the middle shelf to heat up. Trim and thinly slice the courgette (a mandoline works well), then tip into a bowl with the oil. Season. Grate over the lemon zest and set the zested lemon aside. Toss to coat. In a separate bowl, mash the crème fraîche, feta and some seasoning together using a fork.
- Unravel the pastry on its baking parchment, then lightly score a 1cm border around the edges using a small, sharp knife. Spoon the feta mixture into the middle, then gently spread to the border. Layer over the courgettes, arranging them neatly or roughly spreading them out into an even layer.
- Using the parchment to help you, carefully slide the tart onto the hot baking sheet in the oven and bake for 25-30 mins until the pastry is golden and puffed up around the edges and the courgettes have softened and are turning golden.
- Meanwhile, make the dressing. Pick the mint leaves and finely chop along with the chilli, then tip both into a bowl. Add the capers, caper brine, oil and honey. Squeeze over the zested lemon, season and whisk well.
- Just before serving, spoon the dressing over the tart. Serve with a green leaf salad on the side.
- kcal564
- fat45g
- saturates22g
- carbs29g
- sugars4g
- fibre3g
- protein10g
- salt1.48g
