Serves
4–6
Preparation time
Approx. 90 minutes (including resting time)
Baking time
40 minutes
Difficulty
Easy–moderate
Ingredients
For the pastry
- 200g plain flour, sifted
- 100g unsalted butter, diced
- 1 egg
- 2 tbsp water
- 1 pinch of salt
For the filling
- 2 spring onions, finely chopped
- 200g courgettes, grated or thinly sliced
- 2 eggs
- 30g cream cheese
- 50g anthotyro cheese, grated
- 50g feta cheese, crumbled
- 1g thyme
- 1 shot warm water (approx. 30ml)
- 20g white wine
- 2 tbsp olive oil
- Salt and black pepper
Method
Step 1: Prepare the pastry
In a bowl, combine the flour and salt. Add the egg, water and butter, then knead until the ingredients come together into a firm dough.
Wrap the dough in cling film and place it in the fridge to rest for about 30 minutes.
Step 2: Pre-bake the base
Roll out the dough and press it into a tart tin, making sure to cover the base and sides evenly.
Line the pastry with baking paper and fill with baking weights (such as rice or dried chickpeas) to help it keep its shape.
Bake in a preheated oven at 170°C for around 20 minutes.
Step 3: Prepare the filling
Heat the olive oil in a pan over medium heat. Sauté the spring onions for about 1 minute, then add the courgettes and cook for a further 2 minutes until lightly coloured.
Add the thyme, then deglaze with the white wine. Pour in the warm water, stir and cook for 3–4 minutes until the liquids are absorbed.
Remove from the heat and allow the mixture to cool.
Once cooled, transfer to a bowl and add the cream cheese, anthotyro, feta, eggs, salt and pepper. Mix gently until well combined.
Step 4: Assemble and bake
Spread the filling evenly over the pre-baked pastry base.
Bake in a preheated oven at 180°C for 16–18 minutes, until set and lightly golden.
To serve
Serve warm, straight from the oven. It pairs perfectly with a simple green salad for a light meal or works equally well as a brunch dish or savoury snack.
Tip
For extra flavour, you can add fresh herbs such as mint or dill to the filling.
