Goat’s cheese and courgette tart with pistachio dressing
- Preparation and cooking time
- Total time
- Easy
- serves 12
Skip to ingredients
- 8 medium courgettesthinly sliced lengthways
- extra-virgin olive oil
- 2 × 375g packs all butter puff pastry
- 400g soft goat’s cheese
- 2 red chilliseeded and thinly shredded
pistachio dressing
- 2 tbsp white wine vinegar
- 1 clove garliccrushed
- 4 tbsp pistachiostoasted and finely chopped
- 1 tbsp caster sugar
- to serve rocket salad
Nutrition: per serving
- kcal486
- fat36g
- saturates0g
- carbs26.4g
- sugars0g
- fibre2g
- protein13.8g
- salt1g
Method
step 1
Toss the courgette slices in 4 tbsp olive oil, season and grill on a barbecue or chargrill pan. Remove and cool.
step 2
Heat the oven to 220C/fan 200C/gas7. Roll out the pastry to fit two 35cm × 25cm baking sheets or similar. Prick all over with a fork and chill for 10 minutes or freeze for 5 before baking.
step 3
Cover with baking paper and put some heavy dried lentils, rice or pastry weights on top. Bake for 10 minutes, then remove the paper and weights. Bake for a further 5 minutes until browned and crisp.
step 4
Remove and cool. Make the pistachio dressing by mixing 4 tbsp olive oil with the vinegar, garlic, pistachios and sugar. Spread the goat’s cheese on the cooled bases, arrange the courgettes and chillies on top and spoon over the pistachio dressing and serve with a rocket salad.
