Bits of Carey

Wow! It’s been a while since I posted a recipe. Happy Spring peeps! I am loving this weather, I never thought I’d say this, but I’m quite looking forward to salad suppers and generally the lighter side of food. With that in mind, here are my Courgette, mint and feta tarts – so fresh and flavourful. The hint of mint and lemon zest marries beautifully with the courgettes and feta. I use buttery puff pastry for mine, but feel free to use phyllo to lighten them up even more. They are delicious straight from the oven or at room temperature. Perfect for a meat free meal with a crisp salad and a yummy treat for the lunch box too!

Courgette, mint and feta tarts
Serves: 6 –8

1 T (15 ml)
1 onion, chopped
250 g courgettes, sliced
Zest of 1 lemon
2 cloves garlic, crushed
½ c (125 ml) chopped mint
200 g feta cheese, cut into small cubes
400 g ready-rolled butter puff pastry
3 large eggs
½ c (125 ml) cream
½ c (125 ml) milk
Salt and pepper to taste

Preheat the oven to 200˚C.
Heat the oil in a large frying pan and sauté the onions until soft and golden.
Add the courgettes and sauté until tender but still al dente.
Remove from the heat and add the lemon zest, garlic, mint and feta. Mix until well combined. Season to taste.
Cut the pastry into 6 squares.
Grease 6 quiche tins (12cm) or a jumbo muffin tray and line with the pastry squares.
Fill the pastry lined tin with the courgette filling.
Beat the eggs and cream together and season. Pour over the filling.
Bake for +- 20 minutes.
TIP: for a large tart (+- 28cm), bake for 30 minutes at 190˚C.

This recipe was published in Crush! Online magazine Issue 17.