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Jamie Oliver Leek, Feta and Courgette Tart

Jamie Oliver Leek, Feta and Courgette Tart

Jamie Oliver’s leek, feta and courgette tart is a savory pastry tart filled with sautéed leeks, sliced courgettes, feta cheese, and a creamy egg mixture, baked until golden and set.

Ingredients

Scale

For the Tart

  • 1 sheet ready-made puff pastry or shortcrust pastry
  • 2 medium leeks (sliced)
  • 2 courgettes (thinly sliced)
  • 150g feta cheese (crumbled)
  • 3 eggs
  • 150ml cream or milk
  • 2 tablespoons olive oil
  • Salt and black pepper (to taste)

Optional additions:

  • Fresh thyme
  • Chopped parsley
  • Parmesan cheese
  • Lemon zest

Instructions

Step 1: Preheat the Oven

Preheat your oven to 190°C (375°F). A hot oven helps the pastry bake evenly and become crisp.

Step 2: Prepare the Leeks

Wash the leeks thoroughly and slice them thinly. Leeks often trap dirt between their layers, so cleaning them well is important.

Step 3: Cook the Leeks

Heat olive oil in a large pan over medium heat. Add the leeks and cook for 8–10 minutes until soft and sweet without browning.

Step 4: Cook the Courgettes

Add the sliced courgettes to the pan and cook for another 3–4 minutes until slightly softened. Remove from the heat and allow the mixture to cool slightly.

Step 5: Prepare the Pastry Base

Line a tart tin with the pastry, pressing it gently into the edges. Trim away any excess pastry.

Step 6: Make the Egg Mixture

In a bowl, whisk together the eggs, cream, salt, and pepper until smooth.

Step 7: Assemble the Tart

Spread the leek and courgette mixture evenly across the pastry base. Scatter the crumbled feta over the vegetables.

Step 8: Pour Over the Egg Mixture

Carefully pour the egg mixture over the filling, ensuring it spreads evenly throughout the tart.

Step 9: Bake Until Golden

Bake for 30–35 minutes until the filling is set and the top is lightly golden.

Step 10: Cool Slightly Before Serving

Allow the tart to rest for 10 minutes before slicing. This helps the filling firm up and improves presentation.