courgette and goats cheese tart

Goat’s cheese and courgette tart with pistachio dressing

  • serves 12
  • Easy

The best puff pastry savoury tart recipe: made with two packs of pastry it will serve 12. Grilled courgettes and goat's cheese make an interesting filling. An ideal vegetarian main course or lunch.



  • courgettes 8 medium, thinly sliced lengthways
  • extra-virgin olive oil
  • all butter puff pastry 2 × 375g packs
  • soft goat’s cheese 400g
  • red chilli 2, seeded and thinly shredded

pistachio dressing

  • white wine vinegar 2 tbsp
  • garlic 1 clove, crushed
  • pistachios 4 tbsp, toasted and finely chopped
  • caster sugar 1 tbsp
  • rocket salad to serve


  • Step 1

    Toss the courgette slices in 4 tbsp olive oil, season and grill on a barbecue or chargrill pan. Remove and cool.

  • Step 2

    Heat the oven to 220C/fan 200C/gas7. Roll out the pastry to fit two 35cm × 25cm baking sheets or similar. Prick all over with a fork and chill for 10 minutes or freeze for 5 before baking.

  • Step 3

    Cover with baking paper and put some heavy dried lentils, rice or pastry weights on top. Bake for 10 minutes, then remove the paper and weights. Bake for a further 5 minutes until browned and crisp.

  • Step 4

    Remove and cool. Make the pistachio dressing by mixing 4 tbsp olive oil with the vinegar, garlic, pistachios and sugar. Spread the goat’s cheese on the cooled bases, arrange the courgettes and chillies on top and spoon over the pistachio dressing and serve with a rocket salad.

Nutritional Information

  • Kcals 486
  • Carbs 26.4g
  • Protein 13.8g
  • Fat 36g
  • Salt 1g
  • Fibre 2g