Easy 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.

Easy Crustless Courgette, Mint and Feta Tart

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, or add some finely chopped parsley. But don't omit the fresh mint, which adds a lovely sparkle to this dish.

The grated courgettes are quickly fried, until slightly wilted.

Here are three more courgette dishes you may enjoy:

Feta, Blue Cheese, Herb & Toasted-Walnut Pesto with Griddled Courgettes

Crispy Courgette 'Fritters' with a Gingery Lemon Dressing

Slow-Cooked Courgettes & Cherry Tomatoes with Melty Feta Wheels

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Easy Crustless Courgette, Mint and Feta Tart

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

To top:
12 cherry tomatoes, halved
3 Tbsp (45 ml) finely grated Parmesan or 2 tsp (10 ml) poppy seeds [both optional]

Set the oven to 180 ºC. Grate the courgettes on the coarse side of a cheese grater. Heat the butter and olive oil in a large pan, add the courgettes and cook over a fairly high heat for 3-5 minutes, or until the courgette has wilted slightly and any liquid has evaporated. Stir in the garlic and lemon juice, cook for another minute, then tip into a large bowl and set aside to cool slightly.

Whisk together the eggs, yoghurt and cream. Pour this mixture over 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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