Courgette and Cheese Tart

This recipe has been prepared for day 2 of the bun scuffle week of courgette recipes and it is so simple it barely counts as cooking.

You will notice that I have used ready rolled puff pastry.  This is one of the few short cuts that I regularly use.  You could make your own puff pastry but then it is no longer a quick and simple recipe – you will, of course, be able to feel wonderfully proud of yourself and perhaps a little smug and superior.  Go ahead – meanwhile I’ll be enjoying my lunch in the sunshine…

Ingredients

1 375g pack of ready rolled puff pastry

3 Courgettes (thinly sliced)

2 Cloves of Garlic

1 tbsp Olive Oil

4 tbsp Mascarpone

50g finely grated Parmesan

Method

Pre-heat the oven to 200°C / 400°F / Gas Mark 6

Unroll the pastry and place it on a non-stick baking sheet.  Using a knife score a border all the way around the pastry about 2cm from the edge.  Take care not to cut all the way through.

Mix the mascarpone with half the parmesan and spread evenly inside the pastry border.

Crush the garlic and place in a bowl with the olive oil and season well with salt and black pepper.  Toss the courgette slices in the olive oil.  Arrange the courgettes in overlapping rows on top of the mascarpone mixture.

Place in the oven for 15 minutes then sprinkle over the rest of the parmesan and return to the oven for a further 15 to 20 minutes until the courgettes are browned and the pastry is crisp and baked through.

Serve warm with a simple green salad – and perhaps a sneaky glass of Sauvignon Blanc.

Look here for more courgette recipe ideas.

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4 thoughts on “Courgette and Cheese Tart

  1. Really lovely simple recipe – thanks! Not exactly relevant to the post, but do you know where the wooden board came from in the pic?

    • Thanks for your comment. I can’t help with the board I’m afraid – it was a present. You can’t really tell from this photo but it has a heart shaped cut out too. I love it but have no idea where it came from.

  2. Just made this for tea. Made a couple of variations to the recipe…used cheddar cheese instead of Parmesan and added a layer of chorizo = very yummy 🙂

    • Chorizo sounds like a great addition. As I am just starting on this year’s glut of courgettes I will be sure to try it – thanks Tomo.

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