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Recipe by olive magazine

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1. Heat the oven to 200C/fan 180C/gas 6. Unroll the pastry onto a baking sheet and score a border 2cm in from the edge.
2. Toss the courgettes and garlic with the olive oil and lots of seasoning.
3. Mix the mascarpone with half the parmesan and spread inside the border. Arrange the courgettes in overlapping rows. Bake for 15 minutes, then scatter with parmesan. Bake for another 15-20 minutes.

Per serving

566 kcalories, protein 11.7g, carbohydrate 29.9g, fat 45.2 g, saturated fat 19g, fibre 2.1g, salt 1.23 g

Latest comments and suggestions

• Angie's

  16 April 2009

  Angie's rated and commented on this recipe

  

  This was very easy and gorgeous! I used twice as much garlic and half-fat creme fraiche instead of mascarpone, worked great. Very moreish!!

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• gill.g

  27 April 2009

  gill.g rated and commented on this recipe

  

  A very easy recipe. I too used a lot more garlic. I don't think a recipe like this comes easier - it turned out great!

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• Katharine

  06 May 2009

  Katharine rated and commented on this recipe

  

  Only had two courgettes, so sliced them very thinly and it ended being the perfect amount. Followed the other users advice and used three cloves of garlic. Also used creme fraiche instead of marscapone. This is so fantastic and so so easy, not to mention pretty! Try it tonight!!

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• Luscokitty

  10 May 2009

  Luscokitty rated and commented on this recipe

  

  I made this for tea last night, but followed Katharine's tip for a lower calorie version, it was delicious and i will definitely be making this a lot; Also in individual portion sizes for starters and picnics.

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• Aelish

  11 May 2009

  Aelish commented on this recipe

  I made this over the weekend and even my family members who don't "love" zucchini (courgettes) raved about it! I think it's about the easiest and tastiest thing ever! I am thinking of substituting skim milk ricotta next time, just to bring the calorie count down a bit.

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• Clare McNulty

  20 May 2009

  Clare McNulty rated and commented on this recipe

  

  Absolutely delicious tart for a mid-week supper or for entertaining. Served it with a simple salad of sliced tomatoes, cucumber and little gem lettuce, drizzled with balsalmic glaze. I used Gordon Ramsay's rough puff pastry recipe rather than the ready rolled: http://www.bbcgoodfood.com/recipes/2403/roughpuff-pastry- and was amazed at the result! I consider myself to be a good cook but a disaster at pastry making but it turned out so well! Very chuffed. I took note of the other user's tips and used 4 cloves of garlic; that gave it a lovely flavour. I only needed 2 medium-sized courgettes, any more would have been too many. Partner was very impressed because he is the master baker/pastry maker; I was just so excited to be beating him at his own game! :-D. Just make this now and bask in the compliments!

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• Clare McNulty

  20 May 2009

  Clare McNulty commented on this recipe

  Sorry, meant to say I also used half fat creme fraiche - it was still very rich and tasty so wonder if you could get away with non-fat creme fraiche or Greek yoghurt...

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• suzi

  26 May 2009

  suzi commented on this recipe

  Very very easy to make and extremely tasty. I used half fat creme fraiche and it was fine. Will definately be making this again.

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• MONS RECIPES

  22 July 2009

  MONS RECIPES rated and commented on this recipe

  

  I made the recipe as sugested with a little extra garlic. Really tasty, easy to make and impressed everyone. I will make it again.

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• Sonali

  05 August 2009

  Sonali rated and commented on this recipe

  

  I made this recipe a few days ago and it was absolutely delicious! I followed three suggestions from other reviewers: I used creme fraiche instead of marscapone cheese, put a little more garlic in than the recipe asks for, and made four small tarts instead of one large one. Firstly, the creme fraiche worked beautifully. I think marscapone would have made the tarts too rich for me. Secondly, I used three cloves of garlic and actually think this was a bit too much. Next time I only use two and will use four small(ish) courgettes, instead of three. My boyfriend and I ate two of the tarts for dinner, when still hot, and saved the remaining two for a picnic the next day. They were wonderful hot or cold. I would highly recommend making them. They were so easy to make the result was so impressive, especially as four individual tarts.

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• snads

  21 August 2009

  snads commented on this recipe

  OMG that was delish - made it with shortcut pastry tho, and used single cream (using up left overs!) - was very nice and not too heavy. look forward to doing it again, our veg patch is awash with corgettes!

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• mooingzelda

  02 September 2009

  mooingzelda rated and commented on this recipe

  

  Absolutely gorgeous! Made it with all of the ingredients as stated and it turned out to be extremely delicious and very filling. I made two separate tarts instead of one big one though and had quite a lot of courgette left over - I think that two courgettes would suffice if making it in two parts.

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• Joanne Ruffell

  21 October 2009

  Joanne Ruffell rated and commented on this recipe

  

  This was delicious. I also added extra garlic and used double cream instead of mascarpone as it was all I had. My two young children, aged 2 and 4, had 3 servings each!

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• Fran

  22 October 2009

  Fran rated and commented on this recipe

  

  Delicious! I have made a variation on a second occasion, using blanched broccoli florets as I didn't have any courgettes - it also worked really well.

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• Tim Child

  14 November 2009

  Tim Child rated this recipe

  

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Ingredients

• 1 x 375g sheet ready-rolled puff pastry
• 3 courgettes , thinly sliced
• 2 garlic cloves , sliced
• olive oil
• 4 tbsp mascarpone
• 50g parmesan , grated

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 45 minutes

Vegetarian

Ingredients

• 1 x 375g sheet ready-rolled puff pastry
• 3 courgettes , thinly sliced
• 2 garlic cloves , sliced
• olive oil
• 4 tbsp mascarpone
• 50g parmesan , grated

Per serving

566 kcalories, protein 11.7g, carbohydrate 29.9g, fat 45.2 g, saturated fat 19g, fibre 2.1g, salt 1.23 g

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