This courgette and goat's cheese tart recipe was taken from page 92 of Morgan McGlynn's new book: The Modern Cheesemaker: Making and cooking with cheeses at home.
Nestled in the heart of this flaky puff pastry tart is a mouth-watering combination of salty goat’s cheese, succulent courgettes and creamy crème fraîche. Perfect to serve at a summer party, as it is great for sharing.
- 2 tbsp olive oil
- 2 courgettes (zucchini), cut into 1cm (½-inch) slices
- 200ml (7 fl oz/generous ¾ cup) crème fraîche
- 2 eggs
- 250g (9oz) Quicke's Goat's Milk Clothbound Cheese (grated)
- 1 sheet of puff pastry
- Salt and freshly ground black pepper
- Preheat the oven to 200°C (400°F/Gas Mark 6).
- Heat the olive oil in a pan, then add the courgette slices and cook for about 10 minutes until browned.
- In a mixing bowl, combine the crème fraîche and the eggs, then stir in the grated goat’s cheese and add a little salt and pepper.
- Lay the pastry dough over a 30 x 20cm (12 x 8-inch) baking tray (sheet), then use a fork to make small holes in the pastry dough.
- Place half the courgette slices over the pastry dough, then pour over the egg and cheese mixture, and finish with the rest of the courgette slices on top of the tart.
- Bake for 30–40 minutes until browned. The tart can be eaten warm or left to cool.
- Serve with a rocket and red onion salad.
Extracted from The Modern Cheesemaker by Morgan McGlynn, published by White Lion Publishing.