Courgette Tart
A creamy, fresh courgette tart with mozzarella, pesto, parmesan and piles of fresh ribboned courgettes.
Servings: 6 servings
Ingredients
- 1 pre-rolled sheet puff pastry
- 125 g mozzarella
- 100 ml creme fraiche
- 3-4 small courgettes
- 3 tbsp green basil pesto
- 1 lemon zest
- Olive oil
- Salt
- Pepper
- 1 egg beaten
To serve:
- 125 g mozzarella
- 2 tbsp toasted pine nuts
- Parmesan grated
Instructions
- Preheat your oven to 180°C fan/200c. Line a rectangular baking tray with parchment and unroll your puff pastry onto it.
- Use a vegetable peeler to create thin courgette ribbons. Season them with salt, pepper, lemon zest, and a drizzle of olive oil. Set aside to soften slightly.
- In a bowl, mix one torn ball of mozzarella with the crème fraîche, lemon zest, salt and pepper until smooth and creamy. This forms the base layer of your tart.
- Score a 1cm border around the pastry to help it puff up into a raised crust. Prick the base inside the border with a fork.
- Spread the mozzarella crème fraîche mixture over the centre of the pastry, leaving the border clear. Drizzle with green pesto, then pile the courgette ribbons generously on top, arranging them with good height and texture.
- Using a pastry brush or a clean finger, brush the pastry edges with the beaten egg.
- Bake in the preheated oven for around 15-20 minutes or until the pastry is golden and crisp and the courgettes are turning golden.
- Once baked, top with more torn mozzarella, toasted pine nuts, a final drizzle of pesto and a grating of parmesan.
- The video below will help with this recipe.
Video
Notes
Scroll up for a step by step guide on how to make this courgette tart.
To store: Store leftovers in the fridge in an airtight container for up to 3 days.
To reheat: Reheat in a low oven to crisp up the pastry.
How to shave courgettes - I use a vegetable peeler to shave the courgettes really finely. You could also use a mandolin on a thin setting but you do want nice thin ribbons.
How to shave courgettes - I use a vegetable peeler to shave the courgettes really finely. You could also use a mandolin on a thin setting but you do want nice thin ribbons.
Nutrition
Calories: 451kcal | Carbohydrates: 24g | Protein: 15g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 43mg | Sodium: 446mg | Potassium: 354mg | Fiber: 2g | Sugar: 4g | Vitamin A: 732IU | Vitamin C: 19mg | Calcium: 260mg | Iron: 2mg