A courgette tart is an elegant yet effortless dish—beautiful to serve and quick to assemble. This version combines flaky puff pastry with silky ribbons of courgette, a creamy base of crème fraîche and torn mozzarella, fragrant basil pesto, and toasted pine nuts for crunch. It’s ideal for a summer lunch, a light supper, or a picnic centrepiece.
Why you will love this recipe:
- Quick to make—ready in under 45 minutes from start to finish.
- Uses convenient store-bought puff pastry for an easy base.
- Flexible—swap cheeses, herbs or nuts to suit your tastes.
- Excellent served warm or at room temperature, making it picnic-friendly.
Ingredients
Note: The full, printable recipe follows the instructions below. Quantities here match the recipe card.
- 1 sheet pre-rolled puff pastry (or roll out a block of puff pastry)
- 125 g torn mozzarella (reserve extra for finishing)
- 100 ml crème fraîche
- 3–4 small courgettes (zucchini), a mix of green and yellow if available
- 3 tbsp green basil pesto
- 1 lemon, zest only
- Olive oil
- Salt and pepper
- 1 egg, beaten (for glazing the pastry edge)
- To finish: extra torn mozzarella, 2 tbsp toasted pine nuts and freshly grated Parmesan
Substitutions and variations
Add fresh herbs such as basil, chives or thyme for a lift. For a garlic-and-herb twist, fold Boursin or a similar soft cheese into the crème fraîche. If you prefer a different crunch, use toasted hazelnuts or sliced almonds instead of pine nuts. Shortcrust pastry works if you want a sturdier base, though puff pastry gives a light, flaky edge.
How to make courgette tart
The steps below outline the method; the full recipe card at the end lists exact quantities and timings.
1. Preheat the oven to 180°C fan / 200°C conventional. Use a vegetable peeler to shave courgettes into thin ribbons. Toss with a little olive oil, lemon zest, salt and pepper and let them soften briefly while you prepare the pastry.
2. In a bowl, mix the torn mozzarella with the crème fraîche, lemon zest, salt and pepper until creamy. This forms a rich, tangy base—think of it as a quick, rustic burrata substitute.
3. Line a baking tray with parchment and unroll the puff pastry. Score a 1 cm border around the edge to encourage a raised crust and prick the centre lightly with a fork so it cooks evenly.
4. Spread the mozzarella and crème fraîche mixture over the centre of the pastry, keeping the border clear. Drizzle the pesto over the cheese layer.
5. Pile the courgette ribbons on top, arranging them to build height and texture. Brush the pastry border with beaten egg to give it a glossy, golden finish.
6. Bake for 15–20 minutes or until the pastry is puffed and golden and the courgettes are just turning golden at the edges. Remove from the oven and finish with torn mozzarella, toasted pine nuts, a final drizzle of pesto and a sprinkle of parmesan.
Cooking tips
- Shaving courgettes: A vegetable peeler produces delicate ribbons; a mandolin works too but use a thin setting and care with fingers.
- Keeping the base crisp: This tart doesn’t need blind baking. A hot oven and cooking until the pastry is deeply golden will give you a crisp base. If you prefer extra assurance, place the tray on a preheated baking sheet to help crisp the bottom.
- Make ahead: You can prepare the courgette ribbons and the cheese mixture a day in advance. Bake the tart just before serving, or bake fully and reheat in a low oven to restore crispness.
Frequently asked questions
Do I need to salt courgettes first? For this recipe, simply seasoning and letting the ribbons sit briefly is sufficient. Only salt-and-drain if the courgettes are extremely watery.
Which pastry is best? Ready-rolled puff pastry is ideal for speed and a flaky edge. Use shortcrust if you want a firmer base.
Other recipes you might enjoy
If you like this tart, try other courgette-focused dishes such as courgette carbonara, courgette lasagne, ribboned courgette salad, or courgette corn fritters. Similar tarts include tomato puff pastry tart or fig and brie puff tart.
Courgette Tart (Printable Recipe)
Serves: 6 • Prep: 15 mins • Cook: 25 mins • Total: 40 mins
Ingredients
- 1 pre-rolled sheet puff pastry
- 125 g mozzarella, torn (plus extra to finish)
- 100 ml crème fraîche
- 3–4 small courgettes
- 3 tbsp green basil pesto
- Zest of 1 lemon
- Olive oil, salt and pepper
- 1 egg, beaten (for glaze)
- To finish: 2 tbsp toasted pine nuts, grated Parmesan
Method
- Preheat oven to 180°C fan / 200°C conventional. Line a baking tray with parchment and unroll the pastry.
- Create thin courgette ribbons with a peeler. Toss with olive oil, lemon zest, salt and pepper and set aside.
- Mix torn mozzarella with crème fraîche, lemon zest, salt and pepper until smooth.
- Score a 1 cm border around the pastry and prick the inner area with a fork. Spread the cheese mixture inside the border and drizzle with pesto.
- Arrange the courgette ribbons on top, brush the border with beaten egg and bake for 15–20 minutes until golden and crisp.
- Finish with extra torn mozzarella, toasted pine nuts, a drizzle of pesto and grated Parmesan. Serve warm or at room temperature.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a low oven to crisp the pastry. Nutrition figures are estimates and should be treated as approximate.
If you try this courgette tart, please leave a comment or rating to let us know how it turned out—feedback helps others and inspires new variations.