Courgette tart

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  • 500 g (4 medium) courgettes
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 1 cup Greek yoghurt
  • 3 eggs, lightly whisked
  • 2 tablespoons each: chopped dill; chopped mint
  • finely grated rind of ½ lemon
  • 150 g feta, crumbled
  • 1/4 cup pine nuts (optional)
  • 8 sheets filo pastry
  • 25 g butter, melted



Coarsely grate the courgettes. Heat the olive oil in a frying pan and cook courgettes and garlic for 5 minutes, stirring regularly. Remove from the heat and set aside to cool.
Preheat the oven to 180 C.
Combine the yoghurt, eggs, dill, mint, lemon and feta in a bowl and add cooled courgettes.
Taking one sheet of filo pastry, brush it with melted butter and then place in a 24 cm flan pan. Repeat this process until 6 sheets have been used and the base and sides of the pan are well lined. Pour the filling into the base, loosely trim excess pastry and tear the remaining 2 sheets into rough pieces. Scrunch the pastry pieces and scatter over the top of the tart. Drizzle with butter and sprinkle with pine nuts.
Bake for 25 minutes until the pasty is golden and the filling is set.
If the pastry or nuts become too dark then loosely cover with foil.

Serves 4.


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