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.
Optional additions:
Preheat your oven to 190°C (375°F). A hot oven helps the pastry bake evenly and become crisp.
Wash the leeks thoroughly and slice them thinly. Leeks often trap dirt between their layers, so cleaning them well is important.
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.
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.
Line a tart tin with the pastry, pressing it gently into the edges. Trim away any excess pastry.
In a bowl, whisk together the eggs, cream, salt, and pepper until smooth.
Spread the leek and courgette mixture evenly across the pastry base. Scatter the crumbled feta over the vegetables.
Carefully pour the egg mixture over the filling, ensuring it spreads evenly throughout the tart.
Bake for 30–35 minutes until the filling is set and the top is lightly golden.
Allow the tart to rest for 10 minutes before slicing. This helps the filling firm up and improves presentation.
Find it online: https://jamieolivereats.uk/leek-feta-and-courgette-tart/