Courgette and mushroom tart

    45 min

    This delicious courgette and mushroom tart is great for using up summer courgettes and is wonderful served either hot or cold.

    5 people made this

    Serves: 6 

    • For the pastry
    • 250g plain flour
    • 1 egg
    • 100g butter
    • salt, to taste
    • herbes de Provence, to taste
    • For the filling
    • 2 small courgettes, grated
    • 1 tablespoon butter
    • 6 mushrooms, chopped
    • 2 cloves garlic, minced
    • salt and pepper, to taste
    • 120ml double cream
    • 2 eggs
    • 2 tablespoons chopped dill
    • 100g grated cheese

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

      For the pastry:

    1. Preheat the oven to 180 C / Gas 4. Lightly grease a tart tin.
    2. Combine all ingredients for pastry and knead until smooth dough forms. Line the prepared tin by gently pressing into the base and sides.
    3. Bake for 10 minutes until beginning to blush golden brown. Remove from the oven.
    4. For the filling:

    5. Meanwhile, in a small bowl, sprinkle grated courgette with salt and set aside for few minutes. Rinse and squeeze the juice out.
    6. In a frying pan, melt 1 tablespoon butter and cook and stir the courgette and mushrooms for 5 minutes. Mix in garlic, salt and pepper.
    7. Beat the double cream with eggs. Mix in chopped dill and cheese.
    8. On the bottom of pre-baked pastry, arrange evenly the vegetables and pour over the egg mixture.
    9. Bake for 15 minutes until the top sets.

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