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This is somewhere between a tart and a quiche. Either way, it's delicious and a great main dish for a summer vegetarian feast!
For the pastry
200g plain flour (or a mix of plain, wholemeal and/or spelt)
100g butter (or vegan margarine)
Pinch of salt & pepper
½ tsp dried oregano (optional)
For the filling
2 small courgettes & 1 small sunburst squash (about 2 cups of sliced squash/courgette in total)
1 small red pepper, sliced
1 small onion, sliced
2 garlic cloves, crushed
1 x 200g packet of feta cheese
Small handful of thyme leaves, stems removed
Other herbs of choice – oregano, basil, parsley – roughly chopped
200ml cream (I used oat cream)
Salt & pepper to taste
To make the pastry:
Grease an 8” (20cm) quiche tin.
Combine all the ingredients in a bowl, except the water, and rub the fat and the flour together with your fingertips until it forms a breadcrumb-like consistency. Add splashes of water and knead gently until it forms a dough.
Roll the pastry on a clean floured surface until it’s about 1 cm thick and large enough to cover the tart case.
Press into the tart case, trimming off any excess pastry. Prick some holes in the base and blind bake in an oven pre-heated to 180 degrees. Bake for 10 mins until the edges are a bit hardened.
Alternatively you can buy ready-made short-crust pastry from a shop!
To make the filling:
Combine your sliced courgettes, squash, onion & pepper with the herbs, garlic salt and pepper. Drizzle some olive oil until it’s nicely coated.
In a bowl whisk your eggs and cream and season with salt & pepper. Crumble in the feta cheese, reserving about a quarter for the top.
When your pastry has been blind-baked remove from oven and arrange your vegetables on the base of the tart, layering them up to the brim. Pour the egg/cream mixture over the top and crumble the remaining feta cheese on top.
Bake for about 30 minutes.
Remove from the oven and serve either immediately or save for later – it’s equally delicious cold!