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Courgette & goat's cheese tart

Courgette & goat's cheese tart

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(12 ratings)

Prep: 30 mins Cook: 1 hr, 10 mins Plus cooling

Moderately easy

Serves 10
Everyone will love the summery flavours in this veggie main dish

Nutrition and extra info

  • Vegetarian

Nutrition

  • kcalories396
  • fat30g
  • saturates15g
  • carbs24g
  • sugars2g
  • fibre1g
  • protein9g
  • salt0.75g
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Ingredients

  • plain flour, for dusting
  • 500g pack shortcrust pastry
  • 1 fat pinch saffron threads

    Saffron

    sah-fron

    The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

  • 500g courgettes, all but one coarsely grated

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • knob of butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 284ml pot whipping cream
  • 140g soft goat's cheese
  • 2 handfuls rocket leaves, to serve

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

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Method

  1. Heat oven to 200C/180C fan/gas 6. Lightly dust a surface with flour, then roll out the pastry into a large, 5mm thick circle. Use to line a deep, 23cm tart tin with removable base. Trim away excess pastry. Prick all over with a fork, then line with baking paper and fill with baking beans. Cook for 10-15 mins until starting to turn golden. Remove paper and beans, then cook for 5 mins more until crisp and cooked through. Leave to cool.

  2. Meanwhile, put the saffron in a cup with 1 tbsp hot water, then leave to infuse. Mix grated courgettes with 1 tsp salt, then place in a colander. Slice the last courgette very thinly lengthways into long ribbons (use a vegetable peeler). Sprinkle with salt, then put on top of the grated courgettes. Put the colander over a bowl to drain for at least 30 mins. Tip into the middle of a clean tea towel over the sink, twist and squeeze the tea towel getting every drop of the green liquid out.

  3. Melt the butter in a large frying pan. Put the courgette slices to one side and add the grated courgettes to the pan. Cook, stirring, for 3 mins. Tip the grated courgettes into a bowl. Lightly beat the eggs, then add all but 2 tbsp to the courgette bowl. Pour in the cream, the saffron and soaking water, then mix well. Season generously with pepper, and salt if it needs it (it may be salty enough).

  4. Reduce oven to 180C/160C fan/gas 4. Brush the remaining beaten egg over the tart case. Bake for 5 mins, until the egg has set and sealed the case. Pour in the mix. Crumble on the goat’s cheese. Lay the courgette strips over the top like the spokes of a wheel. Bake for 40 mins, until just set, but still a little wobbly. Cool and serve at room temperature.

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Comments, questions and tips

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Comments (16)

broadhaven's picture

Made this today and whilst the shredding, salting and draining is a bit of a faff it is certainly something that can't be skipped. I also mashed the soft goat cheese with a fork and mixed it in with the egg mixture.
Overall it is worth the effort and is a very tasty tart. Will definitely do again when I have a glut of courgettes.

pommestoo's picture

I used yellow courgettes so did not use the saffron but I found that this tart was very bland in flavour, whilst being beautifully silky in texture. I will definitely make it again, but next time I will add more fresh thyme to the courgette mix, & add chopped walnuts with the goats' cheese.

GeorgeG's picture

This rocks! Crispy topping that develops is delicious.

polldubbya's picture

Just made this but didn't finish all, can I freeze do you think?

vrog's picture
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Gorgeous silky texture. Well worth draining the courgettes. I made a half quantity, but would certainly do a full-sized one for a bigger group.

ninuska63's picture

Wonderful flavor, and I loved the crispy crust.

helenbird's picture
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This was absolutely delicious. The goats cheese worked really well with the courgettes and the saffron was a lovely addition.

katherinebee's picture
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Delicious, didn't use saffron as I didn't have any, but was still really good. Was extremely light and fluffy.

deidrev's picture

Draining in the colander is to get rid of a lot of the moisture. The salt helps to do this and keeps the courgettes somewhat drier.

halfbaked369's picture

Does anyone else not understand most of step 2? all the stuff about draining into the colander. Draining what?

danatancu's picture
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love it! my new favorite dish!

ladiedaa's picture
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simply delicious, mjam!

merylwillers's picture

Lovely recipe. I halved the ingredients and made a small flan. Will do again

robot_khamscott's picture
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:D stunning!!!!!

quernmore's picture
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A really simple recipe that tasted lovely - I made it exactly as the recipe said and it turned out 'just right'. I served it as part of a small buffett and everyone loved it - it all went!!!!!!!!!!!!

Frantic Flapjack's picture
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This looked really lovely after it was baked - a deep golden colour. I substituted soft garlic cheese for the goat's cheese and it was lovely. Served with potato salad with fresh mint and a rocket and tomato salad.

Questions (1)

ecocyclist's picture

If using a courgette that is closer in size to a marrow, should it be peeled before grating?

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