Delightful Goat Cheese and Courgette Tart Perfect for Summer Gatherings

If you find yourself with an abundance of courgettes and want a fresh, light dish that captures the essence of summer, this goats cheese and courgette tart is an excellent choice. It combines a crisp, buttery pastry with a creamy, tangy filling and tender, golden courgettes. The subtle heat from red chilli and the aroma of fresh thyme add layers of flavour that make this tart a standout at any meal. Whether served warm or cold, it’s a versatile dish that works well for casual lunches, elegant dinners, or picnic spreads.

Goat Cheese and Courgette Tart - The Recipe

This dish is light enough for warm weather but satisfying enough to serve as a main course or a hearty side. Its versatility and ease of preparation make it a reliable choice for entertaining or everyday meals.

Ingredients

The foundation of this tart is its light, crisp pastry. It’s made with simple ingredients:

The Pastry

• 225g plain flour

• 125g cold butter, diced

• Pinch of sea salt

• 1 egg yolk

• 2-3 tbsp cold water

  
  

To prepare, rub the cold butter into the flour and salt until the mixture looks like fine breadcrumbs. Then add the egg yolk and enough cold water to bring the dough together. Shape the dough into a disc, wrap it, and chill for at least 30 minutes. This chilling step is crucial for a tender, flaky crust.

Preheat your oven to 180°C fan (200°C conventional). Roll out the chilled pastry and line a 23cm tart tin. Chill the lined tin for 15 minutes to prevent shrinking during baking. Next, line the pastry with baking paper and fill with baking beans or rice for blind baking. Bake for 15 minutes, then remove the paper and beans and bake for another 5 minutes until the pastry is lightly golden. This process ensures the base stays crisp once the filling is added. Remove from the oven and allow to cool completely.

The Topping:

The filling is a creamy blend of:

• 200g soft goat's cheese

• 100ml crème fraîche

• 1 egg

• 2-3 medium courgettes

• 1 pinch of dried red chilli flakes

• 1 tbsp fresh thyme leaves

• Freshly ground black pepper

  
  

Mix the goats cheese, crème fraîche and egg together. The goat's cheese provides a rich, tangy base, while the crème fraîche adds smoothness. The egg helps bind the filling. Spread a layer on top of the cooled tart.

For the topping, slice 2-3 medium courgettes as thinly as possible. Thin slices cook evenly and layer beautifully. Arrange the slices over the goat's cheese filling, overlapping slightly for an attractive pattern. Brush the courgettes lightly with olive oil and season with sea salt, black pepper, dried chilli flakes and extra thyme leaves.

Bake the tart for 30-35 minutes until the filling is set, the courgettes are tender, and the edges start to caramelise.

Serving Suggestions

This tart serves six and pairs wonderfully with a simple green salad or new potatoes. It also complements grilled meats, making it a flexible option for summer gatherings. It tastes just as good cold the next day, making it ideal for picnics or packed lunches. I also love to serve this as part of a summery cheese board

Tips for Success

• Use the thinnest possible courgette slices to ensure even cooking and a delicate texture.

• Don’t skip chilling the pastry dough and the lined tart tin; this prevents shrinkage and keeps the crust crisp.

• Adjust the amount of chilli to suit your taste. If you prefer less heat, reduce the quantity or omit the seeds carefully.

• Let the tart rest for 10 minutes after baking. This helps the filling set fully and makes slicing easier.