Minty courgette tart
Golden flaky pastry, black olive tapenade & goat's cheese
Minty courgette tart
Golden flaky pastry, black olive tapenade & goat's cheese
“Inspired by cooking amazing courgettes with a wonderful Syrian lady called Majda, who had fled to Marseille and started up an incredible restaurant, this is my unconventional take on a pissaladière. ”
Serves 4 to 6
Cooks In1 hour 35 minutes
DifficultyNot too tricky
Nutrition per serving
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Calories 584 29%
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Fat 41.8g 60%
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Saturates 15.8g 79%
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Sugars 7.5g 8%
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Salt 1.3g 22%
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Protein 15.9g 32%
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Carbs 50.9g 20%
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Fibre 5.4g -
Of an adult's reference intake
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Ingredients
- 1.5 kg courgettes
- 1 heaped teaspoon dried mint
- 320 g sheet of ready-rolled puff pastry (cold)
- 6 teaspoons black olive tapenade
- 80 g goat's cheese
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Method
Trim and peel the courgettes, quarter lengthways, cut away and discard the seedy core, then roughly chop and place in a large shallow casserole pan on a medium heat with 2 tablespoons of olive oil and the dried mint. Cook gently for 30 minutes, stirring regularly, then mash half the courgettes with a potato masher and fold back through the rest. Season to perfection and leave to cool for 5 minutes.
Preheat the oven to 200°C/400°F/gas 6. Unroll the pastry sheet on its paper and place on a baking tray. Spoon over the cooled courgettes, leaving a 1cm border around the edge, then fold up the sides, pressing at the corners to secure. Brush the exposed pastry with a little oil, and cook at the bottom of the oven for 30 minutes, or until the pastry is beautifully golden and puffed up. Randomly dot over the olive tapenade, break over the fresh goat’s cheese, then take to the table and serve up.
Preheat the oven to 200°C/400°F/gas 6. Unroll the pastry sheet on its paper and place on a baking tray. Spoon over the cooled courgettes, leaving a 1cm border around the edge, then fold up the sides, pressing at the corners to secure. Brush the exposed pastry with a little oil, and cook at the bottom of the oven for 30 minutes, or until the pastry is beautifully golden and puffed up. Randomly dot over the olive tapenade, break over the fresh goat’s cheese, then take to the table and serve up.
Tips
PS If you want to use courgette flowers, like I have in the picture, have a go at growing them yourself (it’s really easy!), or buy them from farmers’ markets, as you’ll rarely find them in supermarkets. Simply open them out, arrange on top of the tart and drizzle with a little oil before baking.
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© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited