Crustless Courgette, Mint and Feta Tart

Flavoured with mint, dill and lemon, this light, easy crustless tart is inspired by the sunny flavours of Greek cuisine.  I do love courgettes [zucchini], but my kids aren't mad about them, perhaps because they're delicately flavoured little things that don't have a lot of character when served as a side vegetable.

I made this tart on Saturday morning, in a burst of energy after having lolled in bed for a week with a nasty bout of summer flu. By the time I'd finished cooking and done the washing up, I was exhausted and dizzy, so I lost all interest in taking a photograph and slouched grumpily back to bed with a slice of warm tart.  And by the time I'd got up the next morning, the tart had been flattened.  I offer you, then, a stock photograph of some courgettes, and hope that you can imagine how this tart looks when it comes - puffed and golden and studded with little tomatoes - out of the oven

This recipe is easily doubled, and excellent served warm for brunch, with a leafy salad and a dollop of extra-garlicky tzatziki. If you'd like a bit of extra crunch, sprinkle the top of the tart with poppy seeds just before it goes into the oven.

If you're not mad about dill - my family has a disappointingly iffy attitude to it - leave it out, but don't omit the fresh mint, which adds  a lovely sparkle to this dish.

Crustless Courgette, Mint and Feta Tart
12 courgettes, topped and tailed
a little lemon juice
3 T (45 ml) butter
1 T (15 ml) olive oil
1 clove garlic, peeled and finely grated
4 large free-range eggs
½ cup (125 ml) natural yoghurt
½ cup (125 ml) cream
a handful of finely chopped fresh mint (about 3 T / 45ml)
2 T (30 ml) finely chopped fresh dill
1½ cups (375 ml) crumbled feta cheese
the finely grated zest of half a lemon
½ cup (125 ml) flour
1 tsp (5 ml) baking powder
salt and milled black pepper

To top:
12 cherry tomatoes, halved

Grate the courgettes on the coarse side of a cheesegrater and sprinkle with a little lemon juice. Heat the butter and olive oil in a large frying pan and add the garlic and the grated courgette. Fry over a medium heat for 3-4 minutes, or until the courgette has wilted slightly and any excess liquid has evaporated. Tip into a large bowl and allow to cool slightly.

Whisk together the eggs, yoghurt and cream. Add the mixture to the courgettes, along with all the remaining filling ingredients. Stir well to combine. Tip the mixture into a well-greased ceramic or metal tart dish. Press the cherry-tomato halves into the filling, cut side up. Bake at 180 ºC for 30-40 minutes, or until slightly puffed and golden, and just set in the middle.

Serves 6

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