Enjoy this creamy and flavourful courgette tart, where the richness of the cream cheese complements the delicate flavours of the courgettes. Of course, this veggie-loaded courgette tart also provides good nutrients and a great source of fibre. Combined with protein-rich cream cheese, this tart is a delicious way to stay satiated for longer.
I’ve included a vegan alternative within the recipe, simply swapping out the cream cheese for a base layer of balsamic caramelised onions. Equally delish and indeed an alternative worth making vegan or not!
Bon appétit!
To make this courgette tart, you’ll need:
- 1 sheet of shortcrust pastry, ready rolled or 1 block, ready-made (V if necessary)
- 150-200g cream cheese
- 4 medium courgettes, thinly sliced
- 50g grated Emmental/gruyere (optional)
- 1 clove garlic, crushed
- 2 tbsp olive oil
- 1 tsp dried mixed herbs
- Salt and pepper, to taste
- Zest of 1 lemon
Vegan Courgette Tart Version
Replace the cream cheese with caramelised onions as a base
- 2 onions, thinly sliced
- ½ tsp balsamic vinegar
- 2 tbsp olive oil
- Salt & pepper
Here’s how to make this quick and easy courgette tart….
Preheat your oven to 200°C and lay out the ready-rolled pastry into a quiche dish or onto a baking sheet, with its own greaseproof paper as a base (or using a separate sheet if necessary)
If using a block, roll out the pastry on a lightly floured surface to fit the size of your baking sheet. Transfer the rolled pastry onto the prepared baking sheet and set aside.
In a small bowl, mix the cream cheese, minced garlic, lemon zest, dried herbs, salt, and pepper until well combined. Spread the cream cheese mixture evenly over the puff pastry, leaving a small border around the edges. Sprinkle half the Emmental or gruyere (if using) over the cream cheese.
[ For the vegan version, heat a little olive oil in a non-stick frying pan and sauté the onions with the balsamic vinegar (without seasoning at this stage) for around 10mins until they are soft and caramelised, but not burnt. Once cooked, season with salt and pepper. Lay them out on the vegan pastry and top with the lemon zest and herbs.]
In a separate bowl, toss the thinly sliced courgettes with olive oil, salt, and pepper, ensuring each slice is coated. Heat a large non-stick frying pan and lightly sauté the courgettes until they are cooked; around 5mins.
Arrange the courgette slices in a single layer on top of the cream cheese mixture. Top with the remaining Emmental/gruyere (if using)
Bake the tart in the preheated oven for 20-25 minutes or until the pastry is golden brown.
Once baked, remove the tart from the oven and allow it to cool slightly. It’s best served slightly warm, with a green salad and a lemony vinaigrette.
This makes a delicious starter or you can enjoy it as a light lunch or dinner alongside a fresh salad.
Nutritional Nugget
Spotlight on Courgettes (also known as Zucchini):
- Low in calories and high in water content, courgettes can help with weight management and hydration.
- Rich in dietary fibre, courgettes promote healthy digestion and help prevent constipation.
- They are a good source of antioxidants, such as vitamin C and carotenoids, which help protect against cellular damage and support immune function.
- Also provides essential minerals like potassium, magnesium, and manganese, which are essential for various bodily functions.
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