hi again welcome back to five-year-old food today I'll be making a courgette tomato and feta cheese tart on a light crispy puff pastry base the beautiful tart served drizzled with olive oil and lemon juice is colorful and fresh as well as being super easy to make to make this dish you'll need the following ingredients 1 pack of puff pastry around 350 grams 2 courgettes 5 medium tomatoes 130 grams of feta cheese 1 red onion 1 tablespoon of castor sugar 2 tablespoons of olive oil plus a little extra for drizzling the juice from half a lemon a small handful of fresh thyme and some salt and pepper and here are the ingredients on-screen once again for you now by preheating your oven to 220 degrees Celsius and then take your puff pastry and roll it out to a circle roughly 30 centimeters in diameter and about 4 millimeters thick oil an oven tray a pizza tray is perfect for this and place the disk of pastry on top prick it all over with a fork and allow it to rest in the refrigerator while you prepare the rest of the ingredients peel and finely chop the red onion and then heat 2 tablespoons of olive oil in the pan until really hot add in the red onion and cook through until softened and then add the 1 tablespoon of castor sugar and continue to cook stirring well for another couple of minutes remove from the heat and allowed to cool meanwhile wash and slice your tomatoes and courgettes finally you want the slices to be about 3 millimeters thick they should be flexible without being too translucent you may find a mandolin is really useful for this although a good sharp knife will also do the job perfectly once you've cut the courgettes bring a large pan of salted water to the boil and then tossing the courgettes and boil for 30 seconds just to start the cooking process and ensure they're well done on the tart later on after 30 seconds drain them immediately and Pat the slices dry on a cloth remove the pastry base from the refrigerator and then spread the red onion thinly over the pastry next start arranging the vegetables on top of the onion starting from the outside almost next to the edge make an overlapping ring and then work in woods making further rings each one slightly overlapping the outer one depending on the ratio of quartet to Martin you may want to do two slices of courgette to one slice of tomato or something like this finish off by crumpling the feta in small pieces over the top drizzle had talked with a little oil and place on to the oven for 30 minutes off if after 15 minutes have elapsed removed the tart briefly and sprinkle over some torn up sprigs of thyme before returning to the oven once more to finish cooking when the tart is risen around the edges crisp and golden brown it's good to go normally this takes around 30 minutes although it may take a little bit longer depending on the oven you have remove the tart and enjoy to serve drizzle over the lemon juice and a bit more olive oil and of course plenty of freshly ground pepper and salt thanks so much for watching do let me know if you've enjoyed the recipe and if you have any suggestions or questions as well please check back again soon for more recipes from 5euro food