12 December 2010

Zucchini & Feta Filo Tart (Or zucchini inspiration #3)

Some beautiful yellow and green zucchini were behind zucchini inspiration #3.  I am sure some of you here in NZ are now entering that stage where you can barely keep up with these prolific producers.  I was so far behind getting mine in the ground that I am not quite there yet, but had some in my veggie box this week so thought I'd get a head start on what to do with the imminent bounty.
I love a quiche but felt like something lighter so thought what can I do with filo?  So I came up with this concoction.  It makes a light alternative to quiche and would make for a tasty lunch with a little salad on the side and perhaps even a nice chilled glass of chardonnay, preferably on a sun drenched deck somewhere.
Zucchini and Feta Filo Tart

Serves 6

500g (4 medium) courgettes, grated
2 tbsp olive oil
2 cloves garlic, finely chopped
1.5 cups buttermilk, or you could use natural yoghurt
1/4 cup cream
3 eggs, lightly whisked
2 tbsp dill, chopped
2 tbsp mint, chopped
Zest of 1 lemon
200g(7 oz) feta, crumbled
pinch chilli flakes
pinch mustard powder
1/2 cup pine nuts (optional)
7 sheets filo pastry
25g(1 oz) butter, melted
salt and pepper to taste


Preheat the oven to 180C

Coarsely grate the zucchini. Heat the olive oil in a frying pan and cook courgettes and garlic for 5 minutes, stirring regularly on a low to medium heat, really just to soften a little and to infuse with the garlic rather than to fry. Season with salt and pepper.
Remove from the heat and set aside to cool in a sieve over a bowl. Make sure to squeeze out all the excess water, you don't want a soggy tart.  Combine the buttermilk, cream, eggs, dill, mint, lemon , chilli flakes, mustard powder and feta in a bowl and add the cooled zucchini. Season with just little salt and pepper as the feta is already quite salty.
Taking one sheet of filo pastry sheets, brush it with melted butter and then place in a 24 cm spring form  baking dish.  Repeat until 6 sheets have been used and the base and sides of the pan are well lined. Pour the filling into the base, loosely fold over the excess pastry and tear the remaining sheet into rough pieces. Scrunch the pastry pieces and scatter over the top of the tart. Drizzle with the remaining butter and sprinkle with pine nuts. Bake for 30 - 40 minutes until the pasty is golden and the filling is set. If the pastry or nuts become too dark then loosely cover with foil.

Remove from the oven and let cool slightly or to room temperature depending on your preference.  I like the Italian way at room temp, but then my Mum likes it hot, so go with your own personal taste.  Just let it settle for a little before slicing.  Serve with a little salad and a nice chilled glass of chardonnay.

Crispy on the top and a little nuttiness from the pine nuts and then the creamy salt feta and then the freshness of the dill and the mint and a little heat from the chilli, all wrapped around the zucchini.  This would make a great picnic dish too and will keep in the fridge for a day or 2.  Just crisp up in the oven for a few minutes. For a variation you could add some crispy bacon or pancetta or blue cheese instead of the feta and herbs.



  1. I like the look of this and yes I would like it hot

  2. Lovely to meet you yesterday! The tart also looks great, I love filo - about to make and freeze some spanakopita for mum's Xmas Eve party in a minute actually.

  3. Hi Sasa, lovely to meet you too! Yum spanikopita. I love this one for spanikopita http://www.foodnetwork.com/recipes/tyler-florence/spanakopita-recipe2/index.html Just love the coriander seeds and the herbs between the layersof pastry, pretty & tasty too!

  4. Hiya! I just found you through Plum Kitchens blog - THIS LOOKS DELICIOUS!!!!!!!!!!!!!!!

    Merry Christmas - and thanks for sharing! From Wellytown

    Becs @ Stiletto Studio

  5. Thanks Becs...I will head over & check out your blog too!
    Merry Christmas too...can hardly believe it is next week & sooo much cooking to be done!


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