Greek tart with sun-dried tomatoes
- Line a 23cm square tart tin with pastry, cutting to fit where necessary. Bake blind at 200 degrees C for 10 minutes. Remove baking blind material. Return tart to the oven and cook a further four minutes.
- Wash courgettes and dry. Grate coarsely. Chop sundried tomatoes roughly. Place courgette and tomatoes in a bowl with olives. Crumble over feta cheese.
- Beat eggs, salt and pepper together. Combine egg and courgette mixtures and pour into pastry shell. Bake at 180 degrees C for 40 minutes.