• 200g shortcrust pastry
  • 150g fat-free quark
  • 1 egg, beaten
  • 1 lemon, zested and juiced
  • a small bunch dill, finely chopped
  • 3 courgettes, thin strips using a mandoline or knife
  • 1 shallot, finely diced


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Roll the pastry to fit a 21cm x 4cm-deep tart tin. Cover with a scrunched-up piece of foil or baking parchment then fill with baking beans. Blind bake for 15 minutes, or until the pastry is set and the base no longer looks damp, then remove the beans and cook for another 5 minutes.

  • STEP 2

    Mix the quark, egg, lemon zest, half the dill, and season well. Spread into the cooked pastry case.

  • STEP 3

    Stack a handful of the courgette ribbons on top of each other, then start to roll into a pinwheel continually adding lengths. Position this into thecentre of the pasty case, on top of the quark mix, and, holding it in position with one hand, keep adding new outer layers to the wheel to create the circle. Keep adding the slices until the courgette slices start to lean on the edge of the case and hold themselves in.

  • STEP 4

    Cook for 40-50 minutes, or until the courgette has softened and is turning golden, and the liquid given off by the courgette has evaporated. Make the dressing by mixing the lemon juice with the remaining dill, shallot, 1 tsp olive oil and 2 tbspwater. Season.

  • STEP 5

    Let the tart rest for 10 minutes before cutting into slices and serving with the dressing.


Anna Glover profile
Anna GloverSenior food editor

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