Courgette and Goat's Cheese Tart Provençale
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 1 ready-rolled shortcrust pastry
- 2 courgette, sliced
- 150 g soft goat's cheese
- 3 eggs
- 150 ml double cream
- 1 tsp fresh thyme leaves
- 150 g cherry tomatoes, halved
Nutrition (per serving)
- Calories
- 917 kcal
- Protein
- 22.1 g
- Carbohydrate
- 62.8 g
- of which sugars
- 6.8 g
- Fat
- 62.7 g
- of which saturates
- 33 g
- Fibre
- 4 g
- Salt
- 1.92 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6) and line a 23cm tart tin with the pastry, pressing it into the edges.
- 2
Prick the base with a fork, line with baking paper and baking beans, and bake for 12 minutes, then remove the paper and beans and bake for a further 5 minutes.
- 3
Meanwhile, whisk the eggs with the double cream and thyme leaves and season well.
- 4
Arrange the courgette slices and cherry tomatoes over the pastry base and dot with the goat's cheese.
- 5
Pour over the egg mixture and bake for 30-35 minutes until just set and golden on top.
- 6
Rest for 5 minutes before slicing.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.