Zucchini and feta tart: the easy recipe
How to prevent the vegetables from making the courgette and feta tart soggy?
- 1 unit shortcrust pastry
- 2 units courgette
- 60 g more
- 2 egg units
- 1 glass of milk
- nutmeg
- thyme
- salt, pepper
- Preheat the oven to 180°C (gas mark 6). Rinse and slice the courgettes, cook them in a little boiling salted water for 5 minutes and drain them.
- Line the tart tin with the pastry. Cut the feta into cubes and spread the zucchini slices and feta cubes over the pastry.
- Rinse and remove the thyme leaves, grate the nutmeg with a parmesan grater.
- In a bowl, beat the eggs, add the milk, thyme and grated nutmeg. Season with salt and pepper, then spread over the pastry.
- Bake for approximately 25 minutes at thermostat 6 and enjoy hot or cold.
Zucchini tend to release a lot of water. The 5-minute pre-cooking step is very helpful, but it's especially important to drain them well afterward. To ensure a perfectly crispy crust for your zucchini and feta tart, gently press the vegetable slices in a clean tea towel or paper towel before arranging them on the pastry.
Which aromatic herbs go best with this courgette and feta tart?
While the classic recipe uses thyme and nutmeg, this zucchini and feta tart naturally evokes summer flavors. Fresh mint is the perfect complement to feta and zucchini: add a few finely chopped leaves to your egg and milk mixture for an incomparable touch of freshness. Fresh basil or a small, pressed clove of garlic will also work wonders.
How to make the filling of your courgette-feta tart even creamier?
For a light, everyday version, milk works perfectly as a binder with the eggs. However, if you'd like a zucchini and feta tart with a richer, more indulgent, and melt-in-your-mouth texture, you can replace half the glass of milk with heavy cream or two generous tablespoons of crème fraîche. Be careful with the salt, though: feta is already a salty cheese, so use it very sparingly when seasoning.
