Courgette and goats' cheese tart
Serves: 6 as a starter, 4 as a main
Prep time: 25 minsTotal time: 
Recipe photograph Laura Edwards
Courgette and goats' cheese tart
This lovely tart is perfect for alfresco dining
Serves: 6 as a starter, 4 as a main
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
677Kcal
Fat
54gr
Saturates
16gr
Carbs
31gr
Sugars
2gr
Fibre
3gr
Protein
15gr
Salt
1.1gr
Ingredients
- 1 sheet (about 320g) ready-rolled puff pastry
- 150g tub fresh basil pesto (check your pesto is suitable for vegetarians if needed)
- 2 medium courgettes, very thinly sliced into rounds
- 1 tbsp olive oil
- 125g vegetarian soft goats’ cheese, crumbled
- 30g pine nuts
Step by step
Get ahead
Make up to a couple of hours ahead and keep in a cool place.
- Preheat the oven to 200°C, fan 180°C, gas 6. Unroll the pastry sheet onto a baking tray lined with baking paper.
- Spread the pesto evenly over the pastry, leaving a 1cm border around the edges.
- Arrange the courgette slices on top. Brush the pastry border with a little olive oil, then drizzle the remainder over the courgettes and sprinkle with sea salt flakes. Bake for about 40 minutes or until golden. Increase the oven temperature to 220°C, fan 200°C, gas 7.
- Sprinkle the crumbled goats’ cheese and pine nuts on top and return to the oven for a further 5-10 minutes.
