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Tomato and courgette tart recipe

52 ratings

Bake a simple dinner with this quick tomato and courgette tart recipe. Pesto and créme fraîche make a herby, creamy base on top of buttery puff pastry for the colourful veggie topping. See method

Serves 4
10 mins to prepare and 25 mins to cook
678 calories / serving

Ingredients

3 salad tomatoes
1 courgette
50g green pesto
150g crème fraîche
1 garlic clove, crushed
375g ready-rolled lighter puff pastry
1½ tbsp olive oil
500g baby potatoes, cleaned and halved if large

If you haven't got any baby potatoes, try dicing a large white potato instead

Each serving contains

Energy
2835kj
678kcal 34%
Fat
38g 55%
Saturates
19g 96%
Sugars
8g 9%
Salt
1.4g 24%

of the reference intake
Carbohydrate 72g Protein 11.5g Fibre 5.4g

Method

Heat the oven to gas 7, 220°C, fan 200°C and put a large baking sheet in the oven to heat up.
Thinly slice the tomatoes. Use a vegetable peeler to peel the courgette into long ribbons. Mix the pesto, crème fraîche and garlic together in a small bowl with some seasoning. Unroll the puff pastry (keeping it on the baking paper) and score a 1cm border around the edge of the pastry, without going all the way through. Spread the crème fraîche mixture across the pastry, going up to the border.
Arrange the tomato, overlapping slightly, across the pastry. Season and drizzle with ½ tbsp oil. Slide the tart onto the preheated baking tray using the paper and bake for 20 mins until golden and puffed. Remove from the oven, add the courgette ribbons to the tart and cook for a further 5 mins until just beginning to soften.
Meanwhile cook the potatoes in boiling salted water for 15-20 mins until tender when pierced with the tip of a knife. Drain and drizzle with the remaining olive oil before serving with slices of the tart.

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