Courgette & goat's cheese tart

Courgette & goat's cheese tart

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(17 ratings)

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

More effort

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

Nutrition and extra info

  • Vegetarian


  • kcal396
  • fat30g
  • saturates15g
  • carbs24g
  • sugars2g
  • fibre1g
  • protein9g
  • salt0.75g
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  • plain flour, for dusting
  • 500g pack shortcrust pastry
  • 1 fat pinch saffron threads



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

  • 500g courgettes, all but one coarsely grated



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

  • knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 4 eggs



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


  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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14th Jun, 2020
This recipe is superb! It was really good very warm (because we couldn't wait) but the next day it was even better at room temperature. The combination of goats cheese and courgettes was interesting in terms of taste and texture. I used turmeric instead of saffron - which seemed fine
1st Oct, 2017
I made my own pastry and added extra goats cheese (about 200g in total) having read the comments. Other than that I stuck to the recipe. The result was delicious and well worth the effort involved in salting, draining and squeezing the liquid from the courgettes. The saffron gave a gorgeous aromatic flavour so I will invest in this pricey spice when I make this again because it elevated the quiche into something very special.
31st Jul, 2015
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
11th Jul, 2015
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.
31st Jul, 2014
This rocks! Crispy topping that develops is delicious.
26th Jul, 2014
Just made this but didn't finish all, can I freeze do you think?
3rd Apr, 2013
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.
16th Sep, 2012
Wonderful flavor, and I loved the crispy crust.
helenbird's picture
19th Jun, 2012
This was absolutely delicious. The goats cheese worked really well with the courgettes and the saffron was a lovely addition.
26th Feb, 2012
Delicious, didn't use saffron as I didn't have any, but was still really good. Was extremely light and fluffy.


27th Oct, 2013
If using a courgette that is closer in size to a marrow, should it be peeled before grating?
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