Courgette tart

Ingredients

• 1 packpuff pastry
• 5courgettes
• 2eggs
• 60 ggrated Parmesan
• 200 gmozzarella or fontina
• to tastesalt
• to tasteblack pepper
• to tastemilk or beaten egg

Instructions

1. 1

   Cut courgettes

   Cut the courgettes into julienne strips or slices.

2. 2

   Beat the eggs

   Lightly beat the eggs, then season with salt and pepper.

3. 3

   Mix the filling

   Pour the eggs over the courgettes. Stir in the Parmesan and the well-drained mozzarella, cut into small cubes.

4. 4

   Line the tin

   Unroll the puff pastry and use it to line a baking tin lined with baking paper, or grease the base of the tin with oil.

5. 5

   Fill the pastry

   Prick the pastry base with a fork, then cover it with the egg and courgette mixture.

6. 6

   Add mozzarella

   Scatter the mozzarella cubes over the filling.

7. 7

   Brush the pastry

   Brush the puff pastry with milk or beaten egg.

8. 8

   Bake the tart

   Bake the courgette tart at 180°C for about 30 minutes.

9. 9

   Serve the tart

   Serve.

What is courgette tart?

Courgette tart is a savoury pastry bake with a filling of courgettes, eggs and cheese. It belongs to the broad Italian tradition of rustic tarts, which can be served as a simple meal or shared as part of a larger spread.

Here, puff pastry makes a crisp, flaky shell, while Parmesan and mozzarella bring savoury flavour and a soft, cheesy centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 22g protein, 35g carbs, 28g fat.

The pastry provides most of the carbohydrates and a substantial share of the fat, while the eggs and cheeses contribute protein and additional fat. Courgettes add vegetables and fibre; balance the plate with a green salad or another vegetable side.

Choosing the cheese

Mozzarella: Drain it well and pat it dry before cutting it into cubes; excess moisture can make the filling watery.

Fontina: This is the alternative in the recipe and gives the tart a different, rich cheese flavour. The recipe also adds mozzarella cubes over the filling before baking.

Prepare the courgettes

Cutting: Julienne strips or rounds both work; aim for pieces of similar thickness so they cook evenly.

Seasoning: The eggs are seasoned before being poured over the courgettes, helping distribute the salt and pepper through the filling.

Getting a crisp base

Pricking: Make fork holes across the pastry base before adding the filling. This helps limit puffing as the tart bakes.

Moisture: Draining the mozzarella well is especially useful because the pastry and filling bake together in the same tin.

When the tart is ready

Timing: Bake at 180°C for about 30 minutes, as directed. The total preparation and cooking time is about 45 minutes.

Doneness: Look for puffed, golden pastry and a filling that has set rather than appearing liquid in the centre. Let the tart settle briefly before cutting.

Serving ideas

Serve the tart warm or at room temperature, with a crisp green salad or lightly dressed tomatoes for freshness.

For a more substantial meal, add a bowl of soup or extra vegetables alongside it.

Recipe notes & tips

• Drain and dry the mozzarella thoroughly before adding it to the filling.
• Cut the courgettes into evenly sized strips or rounds for more consistent cooking.
• Line the tin with baking paper, or grease its base with oil as the method suggests.
• Prick the pastry base with a fork before filling it.
• Brush the pastry with milk or beaten egg to help it colour in the oven.
• Allow the tart to settle briefly after baking so it is easier to slice.

Variations

• Use fontina: Choose it instead of the mozzarella for a different cheese flavour.
• Choose rounds: Slice the courgettes rather than cutting them into julienne strips.
• Add herbs: Mix chopped basil or thyme into the egg and courgette filling.
• Serve with salad: Pair a slice with dressed leaves for a fresh contrast.
• Use beaten egg: Brush the pastry with beaten egg instead of milk.

Common mistakes to avoid

• Wet mozzarella: Drain and pat it dry so excess liquid does not soften the pastry.
• Uneven courgette pieces: Cut them to a similar size to help them cook at the same rate.
• Unpricked pastry: Prick the base with a fork before adding the filling.
• Skipping the tin preparation: Line the tin with baking paper or grease its base with oil.
• Relying only on the timer: Bake for about 30 minutes at 180°C, checking that the pastry is golden and the centre has set.

How to store

Store leftover tart covered in the fridge and eat within 3 days. Reheat in an oven until warmed through; this helps the pastry stay crisper than reheating in a microwave.

Frequently asked questions