COURGETTE TART

 

For the crust:

150 grams of plain flour placed in the freezer for 40 minutes before using and thaw

1 pinch of salt

125 grams butter, cubed and chilled 

2 tsp lemon juice

2 tbsp yogurt 

60 ml water

Filling:

2 courgettes, sliced

1.5 tbsp olive oil

1 clove of garlic, peeled and minced

150 grams feta

100 grams mozzarella 

1 tbsp basil, finely chopped 

Extra 1 egg and 1 tbsp water/

For the crust combine the flour and salt in a large bowl and stir in the butter and rub until the mixture resembles bread crumbs add the lemon juice, yogurt, and water until a soft pliable dough is formed, cover and refrigerate for 15 minutes at least.

For the filling, pat the courgettes slices dry add all the other ingredients, and set aside. Roll out the pastry and line a round Pyrex dish. Spoon in the filling and bake in an oven preheated to 180 C (350F) for 40  minutes until crisp and bubbly.  Serve sliced with warm brown bread.