Growing up, whenever my mum made stuffed courgettes (zucchini), she never let anything go to waste. After scooping out the cores, she would turn them into something just as delicious, like this simple yet flavourful tart. It always felt like a little extra treat, made with love and care.
Now, every time I make this recipe, it takes me right back to those comforting family meals. It’s the kind of dish that feels special yet effortless, perfect for a relaxed picnic on the beach, a lazy lunch in the garden, or a cosy meal at home. The courgettes turn beautifully soft and sweet, pairing perfectly with tangy goat cheese and rich black olive tapenade. And with flaky puff pastry as the base, it’s one of those meals that looks impressive but couldn’t be easier to make. I hope it brings you as much comfort and joy as it brings me!
Ingredients:
- 2 cups of courgette cores (scooped out) or 3 courgettes, trimmed, peeled, and roughly chopped.
- 1 onion, chopped
- 3-4 garlic cloves, crushed
- 1 heaped tsp dried mint
- 1 tbsp nutritional yeast flakes
- 1 sheet ready-rolled puff pastry (keep it cold!)
- 6 tsp black olive tapenade
- Goat cheese (use as much as you like!)
- 3 tbsp olive oil
- 1 egg yolk, mixed with a little water (for egg wash)
- Salt & pepper to taste
Instructions:
Step 1: Cook the Courgettes
- Heat olive oil in a large pan over medium heat. Add the chopped onion, garlic, and dried mint, and sauté until fragrant.
- Stir in the courgettes and nutritional yeast flakes, let them cook slowly for about 30 minutes, stirring occasionally, until they soften completely.
- Season with salt & pepper to taste and let it cool for a few minutes.
Step 2: Assemble the Tart
- Preheat your oven to 180°C (350°F).
- Place the puff pastry on a board and lightly score a 1cm border around the edges (be careful not to cut all the way through).
- Brush the border with egg wash, then I usually sprinkle some seeds onto it for extra nutrients and a nice decorative touch.
- Prick the centre of the pastry with a fork to keep it from puffing up too much.
- Spread the cooled courgette mixture evenly over the pastry, leaving the 1cm border around the edges.
- Dot spoonful of black olive tapenade over the tart, then crumble the goat cheese on top.
Step 3: Bake & Enjoy!
- Bake until the edges are golden and crispy,
- Serve warm, ideally with a sea breeze and good company!
This tart is simple, nourishing, and full of Mediterranean flavours. Whether you enjoy it by the beach, in your garden, or curled up at home, I hope it brings you the same sense of comfort and joy that it brings me.
If you try it, let me know….I’d love to hear what you think!
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