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Minty courgette tart
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Total Time:
1 hour 35 minutes
Syrian-influenced courgette pissaladière inspired by Chef Majda of Marseille.
Ingredients:
  • 1.5 kg courgettes
  • 1 heaped teaspoon dried mint
  • 320 g sheet of ready-rolled puff pastry (cold)
  • 6 teaspoons black olive tapenade
  • 80 g goat's cheese
Instructions:
  • Peel and trim the courgettes, cut out and discard the seedy core. Chop roughly and put in a large pan on medium heat with 2 tablespoons of olive oil and dried mint. Cook gently for 30 minutes, stirring often. Mash half of the courgettes with a potato masher and mix back in the pan. Season to taste and let cool for 5 minutes. Preheat oven to 200°C/400°F/gas 6. Unroll pastry sheet on baking tray. Spoon over the cooled courgettes, leaving a 1cm border. Fold up the sides, pressing at the corners. Brush exposed pastry with oil. Bake at the bottom of the oven for 30 minutes until golden. Dot olive tapenade randomly, crumble goat’s cheese over the top. Serve hot.

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