Liz McClarnon's cheese and courgette tart recipe – a delicious recipe with pour of olive oil, Handful of flour for rolling out, pesto, peppers, cheddar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 220 degrees C (200 degrees C fan oven, Gas Mark.
2
Put the courgettes on a baking sheet, brush each side with oil and season well.
3
Roast for 5 minutes each side until golden.
4
Roll out the puff pastry on a lightly floured work surface or board one way only, then trim it until it measures around 30cm x 15cm.
5
Slide onto a lightly oiled baking sheet.
6
Score a border with a sharp knife around 2cm from the edge all the way round the pastry.
7
Glaze the top edge with a little beaten egg.
8
Use a fork to prick the base all over, and then spread the pesto on top.
9
Top with the courgettes, arranging them over the base and then tuck the marinated peppers evenly on top.
10
Sprinkle with the cheese
11
Bake for 20min until the tart is risen and golden.
12
Cut into slices and serve straight away with a green salad.
281
kcal
Calories
19
g
Fat
20
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 350 g (12.3oz) Small courgettes, sliced lengthways, 1 Small pour of olive oil, 1 500 gram Pack puff pastry, 1 Handful of flour for rolling out, and more.
Yes, Liz McClarnon's cheese and courgette tart recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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