Jamie drizzling honey on top of a fig tart

Share your review and contribute to our community!

Save and access your favourite recipes and products.

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

Cart item

Just Added

View bag
Minty courgette tart on a wooden board, with one slice missing

Minty courgette tart

Golden flaky pastry, black olive tapenade & goat's cheese

Minty courgette tart on a wooden board, with one slice missing

1 hr 35 mins
Not Too Tricky

serves 4

About the recipe

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.


nutrition per serving

Calories

g

Fat

g

Saturates

g

Sugars

g

Salt

g

Protein

g

Carbs

g

Fibre

of an adult’s reference intake


Recipe From

5 Ingredients Mediterranean

5 Ingredients Mediterranean

By Jamie Oliver

Ingredients

1.5kg courgettes

1 heaped teaspoon dried mint

320g sheet of ready-rolled puff pastry (cold)

6 teaspoons black olive tapenade

80g goat’s cheese

Top Tip

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.

Method

  1. 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.
  2. 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.
  3. Randomly dot over the olive tapenade, break over the fresh goat’s cheese, then take to the table and serve up.

Tags

Recipes you may like

Perfect picnic recipes

related features