This filo tart with potato and courgette pairs crisp filo pastry with a generous vegetable filling. Thin layers of filo form a crisp base and top, while potato, courgette and red onion bring flavour and texture. The egg mixture binds it all together, and crumbled feta gives the tart a salty, creamy edge.
The recipe is both simple and versatile. You can make the tart in an ovenproof dish or a springform tin – both work equally well. Remember to grease the base and sides with oil, and line the base of a springform tin with baking parchment. Serve it with a hearty salad and a fresh dressing for a complete vegetarian meal that is as lovely to look at as it is to eat.
Filo tart with potato and courgette
Recipe for a crisp filo tart with potatoes, courgette and red onion.
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Ingredients
- 1 roll fresh filo pastry – 7 large sheets
- 1 courgette, thinly sliced
- 2 potatoes, thinly sliced
- 1 red onion, thinly sliced
- 100 g feta
- 5 eggs
- 150 ml crème fraîche
- 100 ml milk
- 2 cloves garlic, grated or crushed
- 3 tsp fresh thyme – or 1-1 1/2 tsp dried
- Salt and freshly ground pepper
- Oil
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Method
- Grease an ovenproof dish with oil. Fold the filo sheets into layers (see the video above the recipe) and arrange them snugly in the dish.They need to hold their shape, so it is important that the dish is not too large.
- Tuck the courgette, potatoes and red onion in between the layers, and crumble the feta over the top.
- Whisk together the eggs, crème fraîche, milk, garlic and thyme, season well with salt and freshly ground pepper and pour the mixture over the tart.
- Drizzle a little olive oil over the top and bake in a preheated conventional oven (top and bottom heat) at 180°C for about 45 minutes.
- Let the tart rest for 5-10 minutes before serving.
Nutrition
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Ser Meg lækkert ud! Kan den genopvarmes dagen efter?
Hej Anna
Tusind tak for de søde ord, så dejligt at høre 🙂
Du kan sagtens varme rester op dagen efter 🙂
Warm wishes, Dianna
Jeg pønser lidt på at servere denne til nytår, men vil gerne kunne gøre den færdig i god tid, så den bare skal varmes op. Har du erfaring med det? Om filodejen bliver kedelig af genopvarmning?
Hej Heidi
Har desværre ikke prøvet, men det tænker jeg altså umiddelbart sagtens at du kan.
Men jeg tænker nu også, at du kan samle den, og opbevare på køl og så bage den inden servering 🙂
Warm wishes, Dianna
hejsa. kan Feta’en erstattes med anden ost ? kh Marina
Hej Marina
Ja det kan du tro, du kan bruge præcis det du foretrækker – en lageret havarti, vesterhavsost eller parmesan vil også være super lækkert 🙂
Warm wishes, Dianna
Kan man bruge retten til brunch? Tak for mange gode opskrifter
Hej Pernille
Ja absolut, det ville jeg selv elske at få serveret til brunch:)
Warm wishes, Dianna
Kan den serveres kold ? 🙂
Hej Gitte
Sagtes ja, men den vil miste sprødhed når den opbevares på køl.
Den kan også lunes hvis det er 🙂
Dbh Dianna
Hvilken str fad bruger du
Hvilken størrelse fad bruger du
Mega lækkert Hvilken procent creme fraiche bruger du?
På forhånd mange tak
Hej Majbritt
Jeg bruger 18% creme fraiche:)
Og tusind tak:)
Warm wishes, Dianna