Jamie Oliver Minty Courgette Tart is made with fresh courgettes (zucchini), dried mint, creamy goat’s cheese, and black olive tapenade on a puff pastry base. This easy Minty Courgette Tart recipe creates a delicious dinner that takes about 40-45 minutes to prepare and can serve up to 4 people.
This Recipe From 5 Ingredients Mediterranean Cookbook By Jamie Oliver.
Try More Jamie Oliver Recipes:
💚 Why You’ll Love This Minty Courgette Tart Recipe:
- Tasty and Different: Fresh courgettes, dried mint, and creamy goat’s cheese make a delicious and unique taste you won’t find in many other tarts.
- Simple to Make: The recipe is easy to follow with simple steps. Even if you’re new to cooking, you can make this tart without any trouble.
- Looks Amazing: The puff pastry and courgette flowers make the tart look beautiful. It’s great for showing off at dinner parties or special events.
- Can Serve Hot or Cold: You can serve the tart warm or cold, so it’s perfect for any meal, from lunch to a fancy dinner.
- Healthy Choice: With fresh courgettes and olive oil, this tart is a healthier option compared to many other savory pastries.
🧀 Jamie Oliver Minty Courgette Tart Ingredients
- 4-5 medium courgettes (zucchini) (500-600g)
- 1 teaspoon dried mint
- 1 sheet of ready-rolled puff pastry (320g), cold
- 6 teaspoons black olive tapenade
- 80g soft goat’s cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
🥧 How To Make Jamie Oliver Minty Courgette Tart
- Prepare the Courgettes: First, trim the ends of the courgettes and cut them into quarters lengthwise. There’s no need to peel them. Then, roughly chop the courgettes into smaller pieces.
- Cook the Courgettes: Next, heat 2 tablespoons of olive oil in a large shallow pan over medium heat. Add the chopped courgettes and 1 teaspoon of dried mint to the pan. Then, cook gently for 15-20 minutes, stirring regularly, until the courgettes are soft. After this, mash half of the courgettes with a potato masher, keeping them slightly chunky. Then, mix the mashed courgettes back with the rest and season with salt and pepper to taste. Leave the mixture to cool completely.
- Prepare the Pastry: Preheat your oven to 200°C (400°F) or gas mark 6. Unroll the puff pastry sheet on its baking paper and place it on a baking tray. Once the courgettes are cool, spread them evenly over the pastry, leaving a 1cm border around the edges. Then, fold up the edges of the pastry and press the corners to secure them. Brush the exposed edges of the pastry with a little olive oil.
- Bake the Tart: Place the tart in the middle of the preheated oven. Bake for 25-30 minutes, or until the pastry is golden and puffed up. After baking, remove the tart from the oven.
- Add Toppings and Serve: Spread the black olive tapenade evenly over the tart. Then, crumble the goat’s cheese over the top. Finally, serve the tart warm.
💠Recipe Tips
- Use Fresh Courgettes: Fresh courgettes taste best. Avoid old or soft ones because they can be watery and not as tasty.
- Cool the Courgettes: Let the cooked courgettes cool completely before putting them on the pastry. This stops the pastry from getting soggy.
- Spread Evenly: Spread the courgettes evenly over the pastry, leaving a 1cm border around the edge. This helps the tart cook evenly and the edges puff up nicely.
- Use Good Goat’s Cheese: Pick a good quality soft goat’s cheese. Crumble it evenly over the tart for a nice creamy and tangy taste.
- Add Courgette Flowers: If you have courgette flowers, open them up and place them on top of the tart before baking. Drizzle a little oil over them.
🥗 What Pairs Nicely With Minty Courgette Tart?
Jamie Oliver Minty Courgette Tart pairs well with a mixed green salad, a light tomato salad, roasted potatoes, or a simple vinaigrette. It can also be served alongside grilled chicken, steamed asparagus, fresh fruit salad, or a chilled white wine for a full and delicious meal.
🎚 How To Store Leftovers Minty Courgette Tart?
- Refrigerate: Store the tart in an airtight container in the fridge for up to 2 days.
- Freeze: Wrap the tart in plastic wrap and then in foil. Freeze for up to 1 month. Thaw in the fridge before reheating.
🥵 How To Reheat Leftovers Minty Courgette Tart?
- In The Oven: Preheat the oven to 180°C (350°F). Place the tart on a baking sheet and reheat for 10-15 minutes until warmed through.
- In The Microwave: Place a slice of the tart on a microwave-safe plate. Heat on medium power for 1-2 minutes until warm.
FAQs
How Do I Prevent The Puff Pastry From Getting Soggy?
Make sure the courgette mixture is completely cooled before spreading it on the pastry. Also, avoid overfilling the tart.
What If I Can’t Find Black Olive Tapenade?
You can make your own by blending black olives, olive oil, garlic, and a bit of lemon juice, or use another type of olive paste.
Can I Use A Different Type Of Cheese?
Yes, you can substitute goat’s cheese with feta, ricotta, or even cream cheese.
Why Is My Tart Not Puffing Up?
Make sure your oven is fully preheated before baking the tart. Also, avoid opening the oven door during baking as it can lower the temperature and affect the puffiness.
Can I Make This Tart In Advance?
Yes, you can prepare the courgette mixture and store it in the fridge for up to 24 hours. Assemble and bake the tart when ready to serve.
What Should I Do If My Pastry Is Too Thick?
If the puff pastry is too thick, you can roll it out a bit more with a rolling pin to your desired thickness.
Try More Jamie Oliver Recipes:
- Jamie Oliver Caramelised Onion And Goats Cheese Tart
- Jamie Oliver Caramelized Onion Tart
- Jamie Oliver Portuguese Tarts
Jamie Oliver Minty Courgette Tart Nutrition Facts
- Calories 584
- Total Fat 41.8g
- Saturated Fat 15.8g
- Total Carbohydrate 50.9g
- Dietary Fiber 5.4g
- Sugar 7.5g
- Protein 15.9g
Jamie Oliver Minty Courgette Tart
Description
Jamie Oliver Minty Courgette Tart is made with fresh courgettes (zucchini), dried mint, creamy goat’s cheese, and black olive tapenade on a puff pastry base. This easy Minty Courgette Tart recipe creates a delicious dinner that takes about 40-45 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Prepare the Courgettes: First, trim the ends of the courgettes and cut them into quarters lengthwise. There’s no need to peel them. Then, roughly chop the courgettes into smaller pieces.
- Cook the Courgettes:Â Next, heat 2 tablespoons of olive oil in a large shallow pan over medium heat. Add the chopped courgettes and 1 teaspoon of dried mint to the pan. Then, cook gently for 15-20 minutes, stirring regularly, until the courgettes are soft. After this, mash half of the courgettes with a potato masher, keeping them slightly chunky. Then, mix the mashed courgettes back with the rest and season with salt and pepper to taste. Leave the mixture to cool completely.
- Prepare the Pastry: Preheat your oven to 200°C (400°F) or gas mark 6. Unroll the puff pastry sheet on its baking paper and place it on a baking tray. Once the courgettes are cool, spread them evenly over the pastry, leaving a 1cm border around the edges. Then, fold up the edges of the pastry and press the corners to secure them. Brush the exposed edges of the pastry with a little olive oil.
- Bake the Tart:Â Place the tart in the middle of the preheated oven. Bake for 25-30 minutes, or until the pastry is golden and puffed up. After baking, remove the tart from the oven.
- Add Toppings and Serve: Spread the black olive tapenade evenly over the tart. Then, crumble the goat’s cheese over the top. Finally, serve the tart warm.
Notes
- Use Fresh Courgettes:Â Fresh courgettes taste best. Avoid old or soft ones because they can be watery and not as tasty.
- Cool the Courgettes:Â Let the cooked courgettes cool completely before putting them on the pastry. This stops the pastry from getting soggy.
- Spread Evenly:Â Spread the courgettes evenly over the pastry, leaving a 1cm border around the edge. This helps the tart cook evenly and the edges puff up nicely.
- Use Good Goat’s Cheese: Pick a good quality soft goat’s cheese. Crumble it evenly over the tart for a nice creamy and tangy taste.
- Add Courgette Flowers:Â If you have courgette flowers, open them up and place them on top of the tart before baking. Drizzle a little oil over them.