Tarte Courgette Feta

Why You’ll Love This Recipe

• The olive oil crust is crisp, tasty, and quicker to make than traditional butter pastry.

• Zucchini pairs beautifully with the saltiness of feta and parmesan, creating a rich yet fresh flavor.

• Perfect for summer, especially when using garden-fresh zucchini.

• Great for meal prep: leftovers are excellent cold or gently reheated.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the olive oil pastry:

• 180 g flour

• 50 g olive oil

• 60 g water

• 1 tablespoon dried thyme (or herbes de Provence)

• 1 pinch salt

For the filling:

• 3 small zucchinis

• 200 g feta cheese

• 30 g parmesan cheese

• 3 eggs

• 100 ml milk

• 100 ml heavy cream

• Olive oil

• Salt, pepper

• Pinch of cumin

• Breadcrumbs

Directions

1. Prepare the pastry: In a bowl, combine flour, salt, and thyme. Add olive oil and mix. Gradually add water while stirring with a spatula until dough forms. Shape into a ball, wrap in plastic, and refrigerate for 10–15 minutes.

2. Slice zucchini into half-moons. Heat olive oil in a pan, add zucchini, season with salt and pepper, and sauté for 10–15 minutes until tender but slightly firm. Set aside to cool.

3. Preheat oven to 180°C (350°F).

4. Roll out the dough on a floured surface and line a 24 cm tart pan. Prick the base with a fork. Sprinkle a thin layer of breadcrumbs to absorb moisture.

5. In a bowl, whisk eggs with milk and cream. Season with a little salt, pepper, cumin, and stir in parmesan.

6. Spread diced feta over the pastry base, then top with sautéed zucchini. Pour the egg mixture evenly on top.

7. Bake on the lower rack for 20 minutes, then move to the middle rack and bake for another 20 minutes until golden and set.

8. Allow to cool slightly before removing from the pan and serving.

Servings and timing

• Servings: 6 slices

• Prep time: 20 minutes

• Cook time: 40 minutes

• Total time: 1 hour

Variations

• Replace feta with goat cheese for a creamier taste.

• Add caramelized onions for a sweeter flavor profile.

• Use whole wheat flour for a more rustic crust.

• Sprinkle pine nuts or sunflower seeds on top for extra crunch.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 160°C (320°F) to preserve the crispness of the crust. This tart can also be enjoyed cold, making it ideal for picnics or lunchboxes. Freezing is not recommended, as the zucchini releases too much water.

FAQs

1. Can I make the pastry in advance?

Yes, the dough can be prepared a day ahead and stored in the fridge.

2. Can I use store-bought pastry?

Absolutely, a pre-made shortcrust pastry works well for a quicker option.

3. Can I replace feta with another cheese?

Yes, goat cheese, ricotta, or mozzarella can be used depending on your preference.

4. How do I keep the tart from being soggy?

Sprinkling breadcrumbs on the base absorbs moisture from the zucchini.

5. Can I make this tart gluten-free?

Yes, just use a gluten-free flour blend for the crust.

6. Do I need to peel the zucchini?

No, the skin adds color and texture—just wash thoroughly.

7. Can I add more vegetables?

Yes, bell peppers, spinach, or mushrooms make tasty additions.

8. Is this tart suitable for vegetarians?

Yes, it’s completely meat-free.

9. How do I know when the tart is fully baked?

The center should be set and lightly golden, not jiggly.

10. Can I serve it cold?

Yes, it’s delicious both warm and chilled.

Conclusion

This zucchini and feta tart is a simple yet elegant recipe that highlights fresh summer vegetables with Mediterranean flair. The olive oil crust makes it light and crisp, while the creamy filling balances flavor and texture. Whether served warm for dinner or cold the next day, it’s a versatile dish you’ll want to make again and again.