Mediterranean courgette, goat cheese & mint tart

This is one of those recipes that always makes me think of grandma and our family meals. Growing up, whenever she made stuffed courgettes (zucchini), she never let anything go to waste. After scooping out the cores, she’d turn them into something just as delicious... like this simple, flavourful tart. It always felt like a little extra treat, made with so much love.

Every time I make it now, it takes me right back to those warm, comforting moments around the table. It’s the kind of dish that feels special without being fussy... perfect for a relaxed picnic on the beach, a lazy lunch in the garden, or a cosy meal at home. The courgettes turn soft and sweet, pairing beautifully with tangy goat cheese and rich black olive tapenade. And with flaky puff pastry as the base, it looks impressive but is really so easy to make.

I hope that one day, when you make it yourself, it brings you the same comfort and joy it always brings me and maybe even reminds you of 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!