These fabulously flaky Greek tarts are ideal for sunny days, and make perfect picnic food as they are just as delicious eaten cold.
Heat the oven to 180C/Gas 4.
Brush a 6 mould muffin tray with a little of the melted butter. Finely chop the spring onion stems. Brush the top sheet of filo pastry with melted butter and set aside.
Brush the second sheet and lay on top. Repeat until you have six layers, then cut the sheets into six 12 cm wide squares. Line the moulds with the filo pastry squares so the edges sit up like a tart. Break an egg into each one, season well, scatter with spring onions and crumble the feta on top. Bake for 18 mins until the pastry is golden and the egg is set. Trim the courgettes and coarsely grate. Heat the oil in a non-stick frying pan and toss the courgettes, tomatoes, salt and pepper for 2 to 3 minutes until they start to soften. Toss with the lemon juice and serve with the tarts.
Fast beetroot relish:
Combine water, vinegar, sugar, salt and pepper in a pan, and bring to the boil, stirring.
Add the diced beetroot and cook for 5 to 10mins, stirring, until well-coated and syrupy.
Serve the tarts with the lemony courgettes and the beetroot relish on the side.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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