Courgette and basil tart

    1 hour

    A delightful vegetarian courgette and basil tart with Parmesan cheese and toasted pine nuts, perfect hot or cold served with a baked potato and salad.


    Dorset, England, UK
    1 person made this

    Serves: 6 

    • 170g (6 oz) shortcrust pastry
    • 2 tablespoons olive oil
    • 1 red onion, thinly sliced
    • 1 clove garlic, chopped
    • 225g (1/2 lb) courgettes, sliced
    • salt and pepper, to taste
    • 3 tablespoons pesto
    • 2 to 3 tablespoons shredded fresh basil leaves
    • 3 tablespoons pine nuts
    • 2 large eggs
    • 1 egg yolk
    • 170ml (6 fl oz) single cream
    • 40g (1 1/2 oz) Parmesan cheese, grated

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat oven to 190 C / Gas 5. Grease a 25cm (10 in) loose base tart tin.
    2. Roll out pastry and line the prepared tin.
    3. Bake blind for 10 to 15 minutes, until pastry is slightly golden coloured but not fully cooked. Remove from oven. Lower oven temperature to 180 C / Gas 4.
    4. Heat oil in a large frying pan and gently cook and stir onion for 5 to 8 minutes. Add garlic and courgettes and cook gently until courgettes are just tender. Season.
    5. Spread the pesto over the base of the prepared pastry case. Spoon courgette mixture on top and scatter basil leaves over.
    6. In a dry frying pan, toast the pine nuts for 2 to 3 minutes until fragrant and crunchy. Remove from heat and set aside.
    7. Beat together eggs, 1 egg yolk and cream. Pour over the courgettes and season well. Sprinkle with Parmesan cheese and then the toasted pine nuts.
    8. Bake for 30 to 40 minutes, until golden and risen. Best served warm.

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