A delicious meat-free courgette recipe that can be enjoyed as a lunch or light supper, starter or main, equally perfect for informal dining or as a mid-week family meal. It’s so incredibly versatile we’re sure you’ll love it.
A delicious meat-free veggie treat that can be enjoyed as a lunch or light supper, starter or main, equally perfect for informal dining or as a mid-week family meal. It’s so incredibly versatile we’re sure you’ll love it.
This yummy tart uses fresh vegetables like courgettes, onions and button mushrooms mixed with creamy Taleggio cheese to produce this wonderfully fresh and flavoursome tart. With black olives and pine nuts to give this a distinct Mediterranean flavour and satisfying crunch, try this tart for dinner one evening and it will soon become a family favourite.
This recipe serves two but you can easily double it if you’ve got more mouths to feed.
- 375g pack ready-rolled pastry
- 2tbsp black olive
- 1 courgette
- 150g button mushrooms, halved
- 150g Taleggio, sliced
- 2tbsp pinenuts
- 1 red onion, peeled and cut into wedges
- 1tbsp balsamic vinegar
- 25g butter
Heat the oven to Mark 6/200°C. Unroll the pastry and trim the edges, cut in half and cut each into 2 even squares. Brush with a little of the milk, put on a baking tray and bake for 10 mins, until golden and risen.
Leave to stand, then press down to flatten. Spread each piece of pastry with the tapenade and set aside. Roast the onion in a shallow tin for 10 mins, add the balsamic vinegar and roast for a further 5 mins.
Using a vegetable peeler, thinly slice the courgette. Melt the butter in a frying pan and cook the mushrooms until tender and browned.
Top each tart with the onion, mushrooms, Taleggio, pinenuts and courgette. Bake for 5-10 mins, until warmed and the cheese has melted.