Courgette, pesto and goat's cheese tart

Courgette, pesto and goat's cheese tart

This summer tart has a delightful basil flavour, with fresh vegetables and creamy goat's cheese and served with a sprinkling of pine nuts...

Prep time:

Cooking time:

Total time:

Serves: #

1 pack ready rolled puff pastry (or homemade, if pastry's your thing)

2-3 medium sized courgettes, sliced finely – however you like – I did mine lengthways, but rounds are fine.

1 large onion, sliced

100g soft goat's cheese

75g pine nuts (a good handful)

½ a jar of pesto

approx. 8 halved cherry tomatoes or 3 med sliced

1 egg, beaten

dried oregano to sprinkle on top

  1. Sauté the onion in a little oil until soft. Set the onion to one side and either gently fry the courgettes in the same pan as the onion, or griddle them to get a nice charred stripe effect. Leave to cool.
  2. Meanwhile roll out the pastry and score a line 1cm in from the edge all the way around with a knife (this will give you a ‘lip' that will hold the contents of the tart as it bakes. Place the pastry onto a baking tray and spread the base with pesto.
  3. Add the onion and then layer the courgettes over. Top with goat's cheese, sliced tomatoes, pine nuts.
  4. Brush the edges of the tart with the beaten egg (drizzle any that's left over the tart).
  5. Add a sprinkle of dried herbs (I used oregano) and place in the oven for approx. 25 minutes at gas 4/180°C.

Published:
Photographs: David Merewether
Recipes:
Recipes Type: Baking