Do not be put off that this comes across as an ordinary boring sounding dish – the combination of ingredients in this recipe with the use of herbs and lemon take this to another level. It’s a delightful tasty dish and the recipe is from our local cookbook author, Jane-Anne Hobbs. I enjoy her dishes – it’s always packed with the most interesting flavours which obviously is my kind of food.
Taking pictures was an afterthought on a busy day.
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
12 cherry tomatoes, halved
Grate the courgettes on the coarse side of a cheese grater 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 oven proof 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.