If you’re looking for an easy summer lunch, light dinner or something to take to a picnic, then this tart is your answer. Especially right now as we are in the middle of courgette season. You only need six ingredients and it’s realllly simple to make. Literally, the hardest/longest part is slicing the courgettes. You’re welcome.
Courgette & tapenade tart
Serves 3-6
Prep: 15 minutes
Cook: 25-30 mins
1 sheet ready rolled puff pastry
Approx 270g courgettes (1-2 medium courgettes)
5 tbsp tapenade (I used Belazu black olive but any tapenade would work!)
Beaten egg or a splash of milk, for brushing
80g feta cheese (or soft goats cheese)
A few basil leaves
1/2 lemon, optional
- Preheat oven to 200/180 fan. Using a mandoline or a sharp knife, finely slice the courgette into rounds (you want these to be as thin as you can make them, otherwise they won’t cook properly).
- Roll the pastry out onto a piece of baking paper on a flat baking tray. With a knife, score a 1cm margin round the edge of the pastry. Spread the tapenade all over the pastry, up to the margins, then carefully lay your courgette rounds on top in rows. Make sure each of the rows really overlap each other – you shouldn’t be able to see any tapenade at all by the end. Season generously and drizzle with olive oil.
- Brush the pastry margins with beaten egg or milk then bake for 15 mins. After 15 mins, remove from the oven and crumble over the feta then bake for another 5-10 mins, until the pastry is golden brown and the courgettes look cooked.
- Scatter with basil leaves and a squeeze of lemon juice. Cut into squares and serve with salad.
Anna Lawson eats... 