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!

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

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.

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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