Courgette and Feta Tart with Nut Topping: Filling

• 500 g courgettes, topped, tailed and grated
• 2 shallots, finely chopped
• 12 g

Increase the oven heat to 375°F/190°C/Gas5.

You need to rid the courgettes of much of their water. You can do this either by mixing them with the salt and leaving them in a sieve for half an hour, under a weighted saucer (more likely two sieves, actually), and then squeezing hard,