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Feta and spring onion tarts with lemony courgettes

Jill Dupleix from Great Food Live
Jill Dupliex's cute little cheese tarts are served with zingy vegetables and a super-fast relish to make a luscious springtime lunch

Feta and spring onion tarts with lemony courgettes

Method

1. Preheat the oven to 180C/gas 4. Brush a 6-cup muffin tray with a little of the melted butter.

2. Take the top sheet from the packet of filo pastry, brush it with melted butter and set to one side. Remove the second sheet of pastry, brush it with melted butter and lay it on top of the first. Repeat until you have 6 layers.

3. Cut the stack of buttery pastry into 6 squares, 12cm wide. Use the squares to line the cups of the muffin tray, arranging them so that the edges sit up like tart cases.

4. Break an egg into each pastry case. Season well and scatter the spring onions and feta on top. Bake the tarts for 18 minutes, or until the pastry is golden and the egg is set.

5. Meanwhile, prepare the accompaniments. For the beetroot relish, combine the water, vinegar, sugar, and some salt and pepper in a saucepan, and bring to the boil, stirring. Add the diced beetroot and cook for 5-10 minutes, stirring, until well-coated and syrupy.

6. To prepare the lemony courgettes, heat the oil in a non-stick frying pan. Add the courgettes, tomatoes, and some salt and pepper and toss for 2-3 minutes until the courgettes start to soften. Add the lemon juice, toss briefly, then take off the heat.

7. Remove the feta tarts from the oven and serve with the lemony courgettes and a side dish of beetroot relish.

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Serves: 6

Prep: 40 min
Cook: 20 min

Ingredients

For the feta tarts

75g Butter, melted
6 sheets Filo pastry
6 organic eggs
3 Spring onions, finely chopped
100g Feta cheese, drained and crumbled
sea salt and freshly ground black pepper