A thin base of puff-pastry is topped with fried courgette slices and grated cheeses, then baked until crispy and delicious. The feta cheese you can taste in the final tart is both baked and fresh, as half of it is scattered on top after the baking :).
All in all, this was a wonderful combination of flavors, typical to Greek savory pies and very easy to make at home due to the convenient store-bought puff pastry. Slice it into squares and serve it both warm from the oven or cold :)
I'm also submitting the recipe to this month's Sweet Romania challenge, hosted this month by Stefy, and focused on puff pastry recipes.
Last year: Bulgogi (Korean fried beef with cellophane noodles).
Two years ago: Home-made Raclette bowls with wild mushrooms, lemon and capers.
Three years ago: Spaghetti and tuna balls and Orange and poppy seed muffins.
Ingredients (serves 6):
- a 400 g sheet of puff pastry
- 2 medium courgettes
- a bit of olive oil to fry
- 100 g grated Gouda cheese (or emmentaler)
- 1/2 teaspoon salt and 1/2 teaspoon ground black pepper
- 75 g hard feta cheese
Pre-heat oven to 180 degrees C. Spread the puff pastry on a baking sheet and use a knife to mark the edges. Prick the inside with a fork all over.
Wash the courgettes and get a chopping board.
Discard the ends, then slice them. Heat the olive oil in a pan and fry the slices, a few at a time, until softened and slightly golden all over (about 2 minutes on each side on medium heat). Next, cover with the grated Gouda (notice the top right corner), then with the fried courgette slices. Sprinkle the salt and pepper on top.
After you cover the base with the courgette slices, crumble the feta. Scatter half of it on top of the tart.
Put it in the oven and bake for 30-40 minutes or until the base looks golden. Take it out and allow to cool a bit.
Sprinkle the rest of the crumbled / chopped feta on top and it's done. Slice and dig in! :)
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