Courgette, mint and feta filo tart

1. Preheat the oven to 200°C, gas mark 6. Put the courgettes in a sieve lined with kitchen paper to drain. Heat 20g butter in a large pan and soften the onions gently with a pinch of salt for about 5 minutes. Add the garlic for 1 minute, then add the drained courgette, thyme leaves and a pinch of salt; cook for 45-50 minutes on a medium heat, stirring occasionally, until starting to turn golden. Tip into a bowl to cool a little.

2. Meanwhile, melt the remaining 40g butter and use a little to lightly grease a 23cm round tart tin or shallow cake tin. Brush 1 filo sheet with more melted butter and use to line the tin, with some overhanging pastry. Repeat with another buttered sheet, overlapping to cover the tin’s base and sides. Repeat with the remaining pastry. Brush with more butter and scrunch the edges together to create a border; prick the base. Bake for 7 minutes, push down the centre, brush with a little beaten egg and cover the edges with foil. Bake for 7 minutes more, until crisp and golden.

3. Reduce the oven temperature to 180°C, gas mark 4. Mix the remaining eggs into the cooled courgette mixture with the lemon zest, pecorino and chopped mint; season. Spoon into the tart tin, pressing down well, then crumble over the feta. Bake on the bottom shelf of the oven for 45-50 minutes, or until set.