Whipped feta, courgette & pea tart

Name: Whipped feta, courgette & pea tart
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: 320g sheet ready-rolled puff pastry; 50g frozen peas; 200g feta; 200g Greek yogurt; fresh mint leaves chopped, plus a few leaves; 1 lemon zested and juiced; 1 courgette trimmed; 2 tbsp extra virgin olive oil; 1 tbsp rose harissa paste; handful of pea shoots optional; edible flowers optional

Cassie Best

Published: April 24, 2023 at 5:45 PM

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Serves 6 - 8

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 3.8 out of 5.5 ratingsRate

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This simple vegetarian tart makes a lovely al fresco lunch. If you have violas, chive flowers or marigolds in your garden, use them as a colourful garnish

Egg-free

Low sugar

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

320g sheet ready-rolled puff pastry
50g frozen peas
200g feta
200g Greek yogurt
fresh mint leaves

chopped, plus a few leaves
1 lemon

zested and juiced
1 courgette

trimmed
2 tbsp extra virgin olive oil
1 tbsp rose harissa paste
handful of pea shoots

optional
edible flowers

optional

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Nutrition: per serving

kcal296
fat22g
saturates11g
carbs16g
sugars3g
fibre2g
protein9g
salt1.08g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Unroll the pastry and, keeping it on the baking parchment, lay it on a baking sheet. Use a sharp knife to score a border about 1cm from the edge of the pastry, without cutting all the way through. Lightly score lines across the centre of the pastry. Bake for 20 mins, or until golden brown and crisp all the way to the centre. Leave to cool. Put the peas in a bowl to defrost.
step 2

Assemble the tart just before you want to serve. Crumble the feta into a bowl, then mash with a fork, adding the yogurt, chopped mint, half the lemon zest and a squeeze of lemon juice (or blitz together in a food processor). Season with black pepper. Press the centre of the pastry tart down using the back of a spoon, then spread the whipped feta on top.
step 3

Use a veg peeler to peel the courgette into ribbons, stopping when you reach the seedy middle (you can chop this bit up and add to a ratatouille or pasta sauce). Toss the ribbons in half the oil, a squeeze of lemon juice and pinch of salt. Arrange on top of the tart. Scatter over the peas. Mix the harissa with the remaining oil, then drizzle this over. Finally top with pea shoots, edible flowers, if using, the mint leaves and remaining lemon zest.

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A star rating of 3.8 out of 5.5 ratings

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