Courgette & feta tart

Using filo pastry makes this quiche lovely and light. If you don’t like dill, use parsley instead.

SERVES 8 PREP 20min, plus cooling COOK about 1hr 10min

• 2 courgettes, about 450g

• 1tbsp olive oil, plus extra to brush

• 1 shallot, finely chopped

• 4 medium eggs

• 250ml double cream

• 2tsp freshly chopped dill

• 3-4 sheets filo pastry, we used Jus-rol

• 150g feta cheese

1 Trim and peel the courgette into long ribbons using a Y-shaped peeler, stopping when you get to the core (do not discard). Put the ribbons on a board in a single layer and sprinkle over salt to draw out moisture. Set aside. 2 Coarsely grate or finely chop the courgette cores. Heat the oil in a medium frying pan over low heat and fry the shallot for 5min, until softened. Turn up heat to medium, add the grated/chopped courgette cores and fry for 5min more until softened, then tip into a bowl. Leave to cool for 5min. 3 Whisk the eggs, cream and dill into the cooled courgette mixture until well combined. Season lightly. 4 Preheat the oven to 150°C (130°C fan) mark 2. Lightly brush a 23cm round, deeply fluted tart tin that’s at least 3.5cm deep with some oil. Brush the top of a pastry sheet with oil and press into the tin (oiled-side up). Repeat with more filo sheets, rotating them so that the base and sides of the tin are completely covered and pressing the sheets together well so that there are no

gaps. Lightly scrunch excess pastry hanging over the sides to make a rim. 5 Pat the courgette ribbons dry with kitchen paper. Loosely curl ½ the courgette ribbons into the pastry case base and crumble in most of the feta. Pour in the egg and courgette mixture, making sure it runs into all the spaces, then swirl on the remaining courgette ribbons. Crumble over the remaining feta. 6 Place the tin on a baking sheet and cook in the oven for about 50min-1hr, or until the pastry is golden and the filling is set. Leave to cool for 10min in the tin, transfer to a board or cake stand and serve in slices. PER SERVING: CALS 308; FAT 26G; SAT FAT 14G; CARBS 9G