Courgette and Feta Tart with Nut Topping: Tart shell


  • 110 g plain flour
  • 50 g butter, cold, cut into small pieces
  • ¼ tsp salt
  • 3–4 tbsp cold water


Place the flour, butter and salt in the food-processor bowl and run for a few seconds, until the mixture resembles coarse oatmeal. Remove to a bowl and mix in, bit by bit with your hands or a wooden spoon, enough cold water to form a firm dough. It should just hold together. Press into a thick disc shape and refrigerate for half an hour.

Preheat the oven to 350°F/180°C/Gas4.

Roll out into a thin disc on a floured surface and line a 21cm flan ring or tin. Make sure the walls are as high as the rim. Prick the base with a fork and line with foil, pressing the foil into the corners and up against the walls. Fill with chickpeas, ceramic beans, rice or some other weighting material and bake for 15–20 minutes, to set the pastry. Remove the beans and foil and bake for another 5–10 minutes, until the tart case is very lightly browned and crisp.