Roll out a shortcrust pastry base and have a vegetarian meal in minutes with chopped greens, spearmint, dill and Greek cheese toppings…
Serves: 24x30cm tin Preparation time: 20′ Bakes in: 60′ Ready in: 1:20′
1 pack shortcrust pastry
800 gr courgettes, grated, drained
1 onion, finely chopped
1 leek, finely chopped
150 gr feta cheese, crumbled
150 gr anthotyro (fresh cheese), crumbled
3 tbsp Cretan graviera cheese
200 gr Greek yogurt (strained)
½ bunch dill, chopped
spearmint leaves, a handful, chopped
extra-virgin olive oil
1/3 cup whole milk
salt, freshly ground black pepper
Heat oven to 180C fan/gas 6. Unroll the pastry on a lightly floured surface – roll it out lightly to give an even surface. Line a baking tray with baking parchment and lay the pastry on top. Prick all over with a fork.
Heat ¼ cup of olive oil in a frying pan. Cook the onion and leek until softened. Stir in and cook courgettes for 5 mins until golden around the edges and any liquid absorbed. Season with salt and pepper. Then remove from the pan and set aside. Stir in feta and anthotyro cheese, dill and spearmint. Set aside. Beat eggs with milk and yogurt in a bowl and stir in courgette mixture.
Spread the pastry with the courgette mix, sprinkle with graviera cheese and bake for 45 mins until the tart is golden. Serve warm, scattered with a little more chopped spearmint leaves if desired.
Photo Anastasia Adamaki – Food Styling Antonia Kati