Easy courgette tart

Perfect for a spring or Easter celebration, this fuss-free tart is delicious served warm or cold.

Serves: 6

Preparation time:  15 minutes

Cooking time:  20 minutes

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You will need

  • 500g pack puff pastry
  • 1 medium British free range Woodland egg, beaten
  • 200g full fat soft cheese
  • 1 small lemon, juice only
  • 4 tablespoons freshly grated Parmigiano Reggiano (or vegetarian alternative)
  • 60g frozen petits pois
  • 2-3 courgettes (depending on size), trimmed and peeled into ribbons
  • 6 spring onions, roughly sliced at an angle
  • 1 tablespoon extra virgin olive oil
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Recipe Information

Step by step guide to making Easy courgette tart

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Roll out the pastry into a large rectangle, ½cm thick.
  2. Cut to a 30cm x 21cm rectangle and use a knife to mark out a border about 2½cm inside the edge.
  3. Using a sharp knife, mark a lattice pattern on the borders, then brush with the egg. Place on a baking tray and refrigerate while you prepare the other ingredients.
  4. In a bowl, lightly mix together the soft cheese, lemon juice and 2 tablespoons of the parmesan. Season with plenty of freshly ground black pepper then spread over the pastry.
  5. Press the peas into the tart and pile on the courgette ribbons (they shrink down during cooking). Scatter over the spring onions and the remaining parmesan.
  6. Drizzle with the olive oil and cook in the preheated oevn for 20 minutes, or until the pastry is golden brown and the courgette ribbons are slightly charred at the edges. Serve hot or cold as desired.

*Please note, not all cheese is suitable for vegetarians; always check the packaging for up to date nutritional information or use a vegetarian alternative.

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Nutritional information for Easy courgette tart

Nutritional information for Easy courgette tart

Nutrition type per serving
Calories 467 kcal
Total Fat 35.2g
Saturated Fat 15.2g
Salt 1.07g
Sugar 3.9g

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