Courgette, feta and dill tart
2tbsp olive oil
4 medium courgettes, thinly sliced
2 cloves garlic, finely chopped
2tbsp capers, chopped
Grated zest of 1 lemon
3 large eggs
200g Greek-style yogurt
100g feta cheese, crumbled
15g fresh dill, chopped
8 sheets filo pastry
25g butter, melted
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Preheat the oven to 180˚C/gas mark 4. Heat the oil in a frying pan and cook the courgettes until soft. Add the garlic and capers and cook for a minute. Add the lemon zest. Remove from the heat.
Beat the eggs and Greek yogurt together, and add in the feta and most of the dill, reserving one tablespoon. Season and add the courgette mixture.
Cover the filo pastry sheets with a damp tea towel to stop them drying out. Taking one sheet at a time, brush with melted butter and place in a flan tin, allowing the edges to overhang. Repeat with the remaining sheets, so they fill the tin and form a shell.
Spoon the mixture into the pastry shell and place on a pre-heated baking tray. Bake for 20 minutes until the filling is set and lightly golden and the pastry is crisp. Cool and scatter with reserved dill, serve with a tomato, cucumber and onion salad.
Mark Price is managing dir-ector of Waitrose (firstname.lastname@example.org)