Courgette and Feta pastry wreath

Probably one of the simplest recipes that I have ever encountered and completely inspired by Marie Gourmandise – whose Instagram photos are always so beautiful, light and simple but utterly delectable! I was even lucky enough to sit next to her at a Smartmat blogger event 2years ago.

One of the upsides to Monkey growing up is that she can now help me a bit in the kitchen… or at least it is *helping* in her vocabulary, while in mine it is sometimes a case of her stealing & eating my props while I attempt to take a photo …. but those hands… aren’t they too cute??? (yes – I am biased!) But this might just become a trend …

In general – I have made this pastry wreath about 3 or 4 times already and each time, tweaking it a bit – which means that you too can adapt accordingly.

Courgette & Feta pastry wreath

1 pre-made pastry
1 medium courgette/zucchini/baby marrow – sliced (whatever you call it in your own country)
1 tub boursin – I used the herby version (but any cream cheese version will work)
1/2 block of feta – cubed

  • lay the pastry on a greased piece of baking paper on your baking tray
  • as the pre-made pastry that I had purchased was already round – I only had score the edges and make a star shape cuts in the centre. Be careful that you leave a ring around the centre uncut as this is where your filling will go
  • spoon the cream cheese (boursin) around your uncut ring, top with slices of courgette & feta
  • Fold the pastry over the filling starting with the outside first (see images above for direction)
  • Egg wash if you like… I don’t as I find it browns/burns too quickly
  • Bake for 20-25minutes at 200C

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