Simple marinated courgette tart.

The heat waves not really stopping so i think lunch in the garden is in order, don’t you? this simple pretty tart is just the thing for a light lunch. The courgettes are just marinated very simply in a little olive oil, some herbs and a touch of seasoning to let the courgette flavour shine through. Team with a simply dressed salad and you and a few of your friends could soon be sitting in the garden enjoying some lovely pure vegetable flavours, some times simple is best!
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Ingredients:
3 courgettes (I used two green and one yellow)
2-3 tbsp olive oil
2 tsp italian seasoning
1 tsp dried basil
a generous pinch o’ cracked black pepper
pinch o’ salt

1 1/4 cup plain flour
1/2 cup vegetable shortening
pinch o salt
enough ice-cold water to form a dough

Sesame seeds for garnish

Method:
Thinly slice the courgettes using a vegetable peeler and toss with the olive oil, italian seasoning, basil, salt and pepper. Set aside to marinate and start on the pastry. Mix the flour and salt in a mixing bowl. Rub the fat into the flour using your finger tips, until you have rough chunky-ish bread crumbs, slowly add the water, a tbsp at a time and gently mix, keep adding the water until you have a nice rollable dough and bring all the dough together. Wrap in plastic wrap and refrigerate for about 1 hour. sprinkle an 8″ ceramic pie dish with flour and roll the pastry out to a bout an 1 1/2″ bigger than your pie dish, gently transfer the pastry into the dish and carefully press into shape. Dont trim the ends off just yet, pop the dish on a baking tray and place in the fridge to chill for another 30 minutes. Preheat the oven to 200c/400c. Once the pastry has chilled remove from the fridge and trim off the extra pastry and prick the base with a fork. Blind bake for approx 8 minutes then bake exposed for another 8 minutes. Roll the courgette slices up, wrapping one slice round at a time, and place carefully inside the pie dish. Bake for a further 20 minutes or until the courgette is tender and the tops are slowly starting to crisp. Remove from oven and cool completely on a wire rack before slicing and garnish with sesame seeds. When slicing use a serrated knife and gently hold the filling in place with one hand. Serve with salad.
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34 thoughts on “Simple marinated courgette tart.

  1. I’m discovering some differences in food names here in the United States and the UK. Is a courgette another name for squash (ie: zucchini and yellow squash?). Also capsicum, is that red bell pepper? Oh! Congratulations on becoming employed again šŸ™‚ I’m on a delay.

  2. This looks absolutely gorgeous. I love that you left the seasoning minimal too, courgettes have such a great sweet flavour that it’s nice to let it shine through like you say.
    So many courgettes growing in the garden at the moment!

  3. My first thought when I saw that photo was “Holy shit!!” Great idea and amazing presentation! I am on a huge courgette kick lately and I would never have thought of making them into a tart… thanks for the idea.

  4. What a pretty tart! That was aimed at the pie by the way šŸ˜‰ It’s absolutely gorgeous Alex and I am SO going to tart this around myself as “mine” ;). Cheers for this summers party piece šŸ™‚

  5. So pretty! We ‘met’ a few days ago on Twitter. I am actually going to make this for dinner tonight and if it turns out, i would like to use it during VeganMoFo on my blog, linking back here to you blog, of course! I might experiment with a thin layer of cashew cheese under the zucchinis….

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