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Courgette & Cheddar Filo Tart with Mozzarella
55 minServes 4Nutri-Score C€€
C
55 min
55 minCourgette & Cheddar Filo Tart with Mozzarella
what you need
Ingredients
filo pastry (at room temperature)Bakery270 g
butter (at room temperature)Dairy100 g
courgette (peeled into ribbons)Produce3 pieces
eggs (beaten)Dairy2 pieces
cheddar (grated)Dairy100 g
crème fraîcheDairy15 ml
saltSpices3 g
black pepper (freshly ground)Spices1 g
olive oilPantry15 ml
mozzarella (torn)Dairy125 g- chilli oil (for drizzling)Pantry15 ml
per serving
Nutrition
485kcal
- Carbs
- 33 g
- Proteins
- 16 g
- Fat
- 33 g
what you’ll use
Tools
Baking dish
Frying pan
Pastry brush
Mixing bowl
step by step
Method
- Step 1
Cook the courgettes
- Peel the courgettes into thin ribbons.
- Heat the olive oil in a frying pan and add the courgette ribbons.
- Season with salt and pepper and cook until softened and lightly golden.
- Step 2
Make the filling
- Beat the eggs with the crème fraîche in a bowl.
- Stir in the grated cheddar and the cooked courgettes.
- Step 3
Layer the filo
- Brush the baking dish with butter and lay in a sheet of filo.
- Brush each filo sheet with butter and stack them in the dish, keeping a few sheets for the top.
- Step 4
Fill and top
- Spread the courgette filling over the filo layers.
- Cover with the remaining buttered filo sheets.
- Step 5
Bake
- Bake at 180 °C until the filo is crisp and golden.
- Step 6
Finish with mozzarella and chilli oil
- Scatter the torn mozzarella over the hot tart.
- Drizzle with chilli oil and serve.
most cooked first