Courgette, goat’s cheese and mint tart in a cheesy pastry crust

Courgette, goat’s cheese and mint tart in a cheesy pastry crust
  • Serves icon for 6 people
  • Time icon Takes 40 minutes to make, 1 hour to cook, plus chilling and cooling

A tasty tart recipe (is there any other kind?) bursting with cheesy aromas and summer flavours.

Per serving (based on 8): 530kcals, 40.2g fat (22.9g saturated), 16.3g protein, 27.7g carbs, 3g sugar, 1.1g salt


500g courgettes
½ tsp salt
50g butter
25g plain flour
175ml full-cream milk
150g soft, rindless goat’s cheese, such as chevrissime, crumbled
50g hard goat’s cheese, such as soignon tomme de chèvre,
finely grated
2 tbsp chopped fresh mint
3 large free-range eggs, separated
142ml pot double cream

(sh) For the pastry
225g plain flour, plus extra for dusting
½ tsp English mustard powder
50g butter, chilled
50g lard or white vegetable shortening, chilled
75g Cheddar, finely grated


1. For the pastry, sift the flour, mustard and a pinch of salt into a food processor. Add the butter and lard and whizz into fine crumbs. Add the cheese and 1-2 tbsp cold water and pulse until it forms a ball. Turn out and knead briefly until smooth.
2. Lightly butter a 26cm loose-bottomed tart tin that’s 4cm deep. Thinly roll the pastry out on a floured surface and use to line the tin. Prick the base all over with a fork and chill for 20 minutes. Preheat the oven to 200°C/fan180°C/gas 6. Line the pastry case with baking paper and baking beans or rice, bake for 20 minutes, then remove the paper and beans. Bake for 5 minutes more until golden, then remove and lower the temperature to 180°C/fan160°C/gas 4.
3. For the filling, coarsely grate the courgettes, toss them with the salt and drain in a colander for 10 minutes. Squeeze out the excess liquid and dry on kitchen paper. Melt half the butter in a pan, add the flour and cook for 1 minute. Remove from the heat and gradually stir in the milk. Return to the heat and bring to the boil, stirring continuously, until thick and smooth.
4. Meanwhile, in a large frying pan, fry the courgettes in the remaining butter for 2 minutes until tender. Stir into the sauce with both cheeses and the mint. Season to taste. Cool slightly and mix in the egg yolks and cream.
5. In a clean bowl, whisk the egg whites to soft peaks, then fold into the courgette mixture with a large metal spoon. Pour into the pastry case and bake for 35-40 minutes until golden brown. Cool in the tin for 5 minutes, and serve warm.

delicious. tips

  1. TO FREEZE: Cool and freeze the finished tart. Defrost completely and warm through for 10 minutes to serve.

  2. Chill a light, crisp Italian white such as Soave or Gavi with this tart for a summery combination.


Fancy getting a copy in print?

Subscribe to our magazine

Rate & review



Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Dinner ideas for two

Red wine spaghetti with tomato and goat’s cheese

We first tried pasta cooked in red wine in a restaurant in Sardinia and although...

Save recipe icon Save recipe icon Save recipe

Filling salad recipes

Goat’s cheese, broad bean, lemon and lentil salad

Use pre-cooked lentils, frozen broad beans and jarred red peppers make this herby goat’s cheese...

Save recipe icon Save recipe icon Save recipe

Shortcrust pastry recipes

Camembert, goat’s cheese and tomato tart

Freeze this cheesy tart then take it out to defrost for an impromptu picnic, or...

Save recipe icon Save recipe icon Save recipe

Goat's cheese recipes

Beef sirloin with roast beetroot and goat’s cheese

The creamy goat’s cheese and sweet roast beetroot complement a succulent steak.

Subscribe to our magazine

Subscribe to delicious. magazine for HALF PRICE


Join our newsletter

Packed with menu ideas, recipes, latest competitions and more...

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.