Courgette, mint and feta tarts

A light and easy meal.

Recipe from: 18 September 2012
Preparation time: 10 min
Cooking time: 30 min


  • 15
  • 1
    onion - chopped
  • 250
    courgettes - sliced
  • zest of 1 lemon
  • 2
    cloves garlic - crushed
  • 125
    chopped mint
  • 200
    feta cheese - cut into small cubes
  • 400
    ready-rolled butter puff pastry
  • 3
    large eggs
  • 125
  • 125
  • Salt and pepper to taste
Servings: Change Serving


Preheat the oven to 200°C. Heat the oil in a large frying pan and sauté the onions until soft and golden.

Add the courgettes and sauté until tender but still al dente. Remove from the heat and add the lemon zest, garlic, mint and feta. Mix until well combined. Season to taste.

Cut the pastry into 6 squares.

Grease 6 quiche tins (12cm) or a jumbo muffin tray and line with the pastry squares.

Fill the pastry lined tin with the courgette filling.

Beat the eggs and cream together and season. Pour over the filling.

Bake for +- 20 minutes.

Tip: for a large tart (+- 28cm), bake for 30 minutes at 190°C.

Reprinted with permission of Bits of Carey. To see more recipes, click here.


Read more on: recipe  |  vegetables  |  bake  |  vegetarian  |  dairy


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