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Courgette, turkey ham, egg and feta filo tart



75g unsalted butter, plus extra for greasing
350g courgettes
225g piece turkey ham, approximately 8mm thick
200g feta cheese
250g mascarpone cheese
6 large eggs
20g flat-leaf parsley leaves, chopped
12 filo pastry sheets
20 x 30cm oven dish


Preheat the oven to 200C/400F/Gas 6. Grease the oven dish and line with baking paper.

Thinly slice the courgettes and place in a colander with 1 teaspoon of salt, toss then leave for 20 minutes. Rinse and squeeze to get rid of any excess moisture and sit on a plate lined with kitchen paper.

Meanwhile, cut the ham into 1cm cubes, crumble the feta into large chunks and place them both in a bowl. Put the mascarpone in a separate bowl and crack in the eggs, one at a time, mixing well to combine. Add the parsley and season with salt and pepper.

Melt the butter and lay out four sheets of filo. Brush each piece with some butter and layer them in the lined dish. Ladle in a little egg and mascarpone and scatter with half the ham, feta and courgettes. Cover with half the remaining egg mixture and continue layering until you’ve used everything. Fold any overhanging filo pastry over the mixture.

Lay out the remaining eight sheets of filo and brush them with the melted butter. Gently scrunch each sheet and place on top of the mixture. Bake in the oven for 40 minutes until crisp and golden.

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