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Courgette & Chard TartletsCourgette & Chard Tartlets

 A delicious and easy recipe to follow, you can use beetroot tops or spinach instead of chard leaves.

Cooking TimePrep Time: 15mins
Cook Time: 30 mins

Recipe (PDF)

DifficultySkill level: Easy ServingsServings: 8-10


  • 6 spring onions/scallions, trimmed and finely sliced (greens and white)

  • 150-200g chard, beet tops (leaves and stems), or spinach, washed and chopped

  • 1 small courgette, or summer squash, grated

  • 4 eggs

  • Zest ½ lemon

  • 100g feta cheese, crumbly goats cheese OR cooked white beans {add a tbsp of chopped olives or 1/2 tbsp tapenade for the latter, perhaps}

  • 2 large sheets Filo Pastry (more if you want a thicker crust, but two is fine for a small, shallow tart)

  • 2 tbsp za’tar or dukkah

  • A little butter for brushing the pastry

You will also need: individual-sized loose-bottomed pastry or flan tins OR a well-buttered ‘jumbo’ muffin tin; baking tray if using individual pastry cases


  1. Preheat the oven to 180 C/350F.

  2. Lightly butter the tins.

  3. Steam or boil the greens until soft – time will depend on which you use, with spinach needing just two minutes.

  4. Drain, let cool a bit then press or squeeze out the liquid. Chop finely and set aside.

  5. Lightly beat the eggs and stir in the lemon rind.

  6. Take the two phyllo sheets and lay on a clean worksurface, one on top the other. Slice into eight even squares. Take one pair of phyllo squares and, with an eye to the diameter of the holes in the tin you are using, draw the edges in, slightly rolling and folding it in on itself as you go. You are aiming for a soft, ruffle-edged circle to push into the tin: it should look like a shower cap for a doll. If you have ever made pasties or hand-crimped a pie, the technique is similar.

  7. Don’t worry if this stumps you: just push the squares into the tin holes/pastry cases for now. If you have made your ‘shower caps’ then push them into the tin.

  8. The easy bit now. Assembling. Sprinkle the chopped spring onion evenly between the cases, followed by the chopped greens and grated courgette. Pour over the egg, dot with the crumbled cheese (or add the beans and olives) and sprinkle over the spice mix.

  9. Place individual tartlet cases on a baking tray – if using

  10. If you didn’t already shape the pastry, roll the overhanging pastry in towards the filling, tucking it in as you work around each tartlet. You will be overlapping the pastry as you go. Those used to working with Filo should just use whatever technique they like. Brush the edges with a little melted butter or oil, if you so desire. 

  11. Place in the preheated oven and bake for about 20-30 minutes, or less depending on your oven and the depth of your muffin tins/ pastry cases. When cooked the filling should be just firm and the pastry edges golden.

  12. Allow to cool for a bit before carefully removing from the tin and crisping on a wire rack, removing any ‘loose bottoms’ of course.

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