Courgette and thyme tart

Name: Courgette and thyme tart
Prep time: 45 min
Cook time: 1 h 10 min
Total time: 1 h 55 min
Yield: 6
Ingredients: 125 g (4oz) chilled butter; 125 g (4oz) plain flour; pinch of salt; 350 g (12oz) courgette; 1 bunches spring onion; 125 g (4oz) feta cheese; 2 tbsp. olive oil; salt and ground black pepper; 1 tbsp. small sprigs of thyme; 300 g (11oz) medium-fat soft goats&amp;amp;amp;#039; cheese; 1 egg; 200 mL (7 fl oz (&#8531 pint)) double cream; salad leaves to accompany

Crisp pastry and fresh Summer flavours make this courgette tart ideal to serve as a starter or for a light supper.

By The GH Kitchen TeamPublished: 28 July 1996

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Preparation Notes: plus time for chilling

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Yields:

Prep Time:

45 mins

Cook Time:

1 hr 10 mins

Total Time:

1 hr 55 mins

Ingredients

125 g (4oz) chilled butter
125 g (4oz) plain flour
pinch of salt
350 g (12oz) courgette
1 bunches spring onion
125 g (4oz) feta cheese
2 Tbsp. olive oil
salt and ground black pepper
1 Tbsp. small sprigs of thyme
300 g (11oz) medium-fat soft goats&amp;amp;#039; cheese
1 egg
200 ml (7 fl oz (⅓ pint)) double cream
salad leaves to accompany

Directions

1. Step 1
  To make the pastry, cut the butter into small cubes. Place in a food processor with the flour and salt. Process for 2-3 seconds, then add 60ml (4tbsp) cold water. Process for 3-4 seconds or until the mixture just comes together in a ball. Turn out on to a floured work surface and knead lightly until the ball of dough has a smooth surface but the butter is still in small pieces. Wrap and chill for at least 2hr.
2. Step 2
  To make the filling, roughly chop the courgettes. Slice the spring onions and crumble the feta cheese into large pieces.
3. Step 3
  In a large frying pan, heat the olive oil, add the spring onions and cook for 1-2min. Add the courgettes; cook for a further 2-3min. Season and add the thyme. Turn into a wide bowl to cool.
4. Step 4
  In a large bowl, combine the goats’ cheese, 2 eggs, cream, feta cheese and the cooled courgettes. Set aside in a cool place.
5. Step 5
  On a lightly floured surface, roll the pastry out thinly and line a 23cm (9in) loose-bottom flan tin; chill for 20min.
6. Step 6
  Line with greaseproof paper and fill with baking beans. Cook at 200°C (400°F) mark 6 for 15min, remove the paper and baking beans and cook for a further 10— 15min or until a deep russet brown. Allow to cool for 5min, brush the inside of the pastry case with the remaining beaten egg and return it to the oven for 4-5min or until the egg has formed a seal. Pour in the courgette and cheese mixture and cook for 30-35min or until the filling is just set.
7. Step 7
  Leave the tart to cool for 5min then carefully unmould it on to a cooling rack. Serve warm or cold and accompany with salad leaves.
  
  To freeze ahead: Complete to the end of step 6, cool quickly on a cooling rack, wrap and freeze.
  
  To use: Place the frozen tart on a preheated baking sheet and cook at 200°C (400°F) mark 6 for 50min. (It may be necessary to cover the tart with a tent of foil to prevent over-browning.) If the tart has been defrosted beforehand, allow 30min to reheat.
  
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Per Serving:

Calories: 620

What to read next

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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