Serves 6, prep time 10 minutes, (plus 30 minutes salting time), cooking time 20-25 minutes
INGREDIENTS
2 medium yellow courgettes
1 tsp rock salt
1 sheet of ready-made puff pastry
1 free-range egg, beaten
300ml crème fraîche
4 spring onions, finely sliced
10-12 mint leaves, thinly sliced, keeping some aside to serve
½ tsp black pepper
200g feta cheese
1 tbsp olive oil
A sheet of baking parchment, slightly larger than a 22cm baking sheet
METHOD
Using a vegetable peeler, shave the courgette into ribbons.
Place a colander over a deep bowl, add the courgettes and sprinkle with salt.
Toss the ribbons to evenly coat with salt.
Place a weight – like a few small plates on top.
(This helps to remove water, this should take about 30 minutes).
Once the courgettes have finished the salting process, place them in a tea towel – bring the corners together and squeeze out any excess water.
Next, unroll the pastry onto a large sheet of baking parchment.
Preheat the oven to 200°C. Place the empty baking sheet into the oven to heat up.
(This will ensure the tart base is crispy).
Using a sharp knife cut a 3cm border around the edge of the pastry sheet.
Brush the edges with egg and sprinkle with sea salt.
In a bowl, combine the crème fraîche with the remainder of the egg, spring onion, mint and black pepper.
Pour the mixture into the centre of the pastry – spread it out to a thin layer, keeping within the border.
Arrange the courgette ribbons evenly over the top of the crème fraîche.
Now crumble over the feta cheese and drizzle with olive oil.
After 10-15 minutes, remove the baking sheet from the oven and slide the baking parchment/pastry on top.
Bake for 25-30 minutes until the pastry is puffed up, crisp and golden.
Finally, remove the tart from the oven and allow to cool.
Drizzle with olive oil, top with mint leaves and serve.
