Courgette Tart

This tasty tart is perfect for a light lunch or supper served with a green or tomato salad. Or cut into squares for a picnic or for apéritif. The goat's cheese base can be replaced with a vegan alternative.

Prep: 15 mins

Cook: 20-25 mins

Serves: 8

Ingredients

1 pack ready-made puff or short-crust pastry – rectangular or round
3 large courgettes, washed
1 tub of soft goat’s cheese
Zest of 1 lemon
Juice of ½ lemon
3 tbsp thyme leaves
2 handfuls of grated parmeson or gran Padano
Olive oil
Salt & Pepper

Method

Heat the oven to 190°C Fan or 200°C

In a bowl, mix the soft goat’s cheese with a tablespoon of thyme leaves or a large teaspoon of dried thyme and some freshly ground black pepper.

Using a potato peeler, cut the courgettes into ribbons turning around the courgette so that you avoid the seedy centre which you will discard. Add a liberal splash of olive oil, the lemon zest, and the remaining thyme leaves to the courgette ribbons and mix to evenly coat them (hands are best!)

Unroll the pastry and even roll it a little thinner if you like, prick it all over and score a border all around the edge. Spread the goat’s cheese thinly over the pastry – either with a teaspoon or a knife depending on the consistency of the cheese.

Add the courgette mixture over the cheese by the handful ensuring that the pastry is generously covered. Sprinkle over with a little grated parmesan, some salt and pepper.

Put in the oven to cook for around 20-25 minutes. Check the pastry is cooked underneath by carefully lifting a corner. Let it cool a little before cutting and serving.

Suggested Pairing

Sauvignon Blanc and goat's cheese is a classic pairing, and with the freshness of the lemon zest in the courgettes then most Bordeaux whites will pair brilliantly. Sally serves it with her Château George 7 Blanc of course!