Courgette and Marrow Tart with Feta Recipe

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serves: 4
Skill: easy
Prep: 5 min
Cooking: 15 min


  • 250g (9oz) ricotta
  • juice and zest 1 lemon
  • 4tbsp fresh mint, roughly chopped
  • 4tbsp fresh dill, roughly chopped
  • 375g (13oz) ready-rolled puff pastry
  • 1 courgette, thinly sliced
  • 200g (7oz) marrow, thinly sliced
  • 40g (1½oz) vegetarian feta
  • 1 medium free-range egg yolk, mixed with 1tbsp milk
  • salad, to serve


  • Heat the oven to 200C, 180C fan, 400F, gas 6. Mix the ricotta, lemon juice and zest, and three quarters of the herbs. Unroll the pastry on a flat baking sheet and cut into 4 rectangles. Score a borderline one inch from the edge on all sides. Spread the ricotta over the pastry, making sure to leave the outer border free from toppings.

  • Lay over slices of courgette and marrow, scatter with the feta, then brush the edges with the egg-yolk mix. Bake in the oven for 15 minutes.

  • Scatter with the remaining herbs and serve with salad.

Top Tip for making Courgette and Marrow Tart with Feta

Get ahead – make the tarts up until ready to bake, cover loosely with cling film and store in the fridge for up to 2 days before baking.

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(46 ratings)
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