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This Gluten Free Courgette Tart Recipe is perfect for when you have a glut of courgettes (zucchini). Whether you’re a green fingered home grower or the happy recipient of someone else’s home growing skills, it’s lovely to have homegrown veggies. The only issue is what to do with them as they all come at once. Indeed, for a good long month in the summer you find yourself overwhelmed by allotment and veggie patch riches!
This recipe is a lovely quick and easy recipe, and can be served both hot and cold so great for picnics, supper and lunchboxes.
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Skip to the good bit
- What pastry to use for this courgette tart?
- Why bake the tart base first?
- Preparing courgettes for this savoury tart
- How to make this courgette tart dairy free as well as gluten free
- Other gluten free courgette recipes
- How to build this courgette tart
- Equipment you will need
- Ingredients you will need
- Gluten Free Courgette Tart Recipe
What pastry to use for this courgette tart?
I am all about making things simple so for this Easy Gluten Free Courgette Tart I use gluten free puff pastry by Jus~Rol.
There are other gluten free puffs on the market here in the UK such as Genius Ready to Roll Puff Pastry Blocks but these just aren’t as easy to use, you have to thaw them out first then roll them out, that takes time and we don’t all have the time or the energy for such shenanigans, especially if we’re looking after little ones or carers.
Why bake the tart base first?
Hands up who loves a soggy bottom – I thought so! The reason I bake the puff pastry tart base first is to prevent the attack of the soggy bottom. In fact, there are two steps to prevent excess moisture in this tart but I’ll explain the second in the next paragraph.
There’s a fine line between pre-baking and cooking. You will have to use your common sense as only you will know your oven and how it behaves. I look for the signs that the puff has risen and puffed but not taken on too much in the way of colour.
You still need to go on to bake your tart a bit longer once you’ve added the toppings so baking too long at this stage will run the risk of a burnt tart later.
Preparing courgettes for this savoury tart
I suggested in the paragraph above that there are two steps to prevent a soggy tart. How you prepare your courgettes is the second.
I slice the courgette into coins and season both sides before adding to a hot pan (I spray my griddle with oil to prevent sticking).
Chargrilling the courgette prior to adding to the tart means that (a) you get a wonderfully pleasing to the eye finish and (b) you cook off lots of excess moisture in the vegetable that could seep into the tart when baking in the final stages.
How to make this courgette tart dairy free as well as gluten free
To make this Easy Gluten Free Courgette Tart so that I can eat it too, i.e. dairy free, I use plant based cream cheese and a dairy free tomato pesto. I have two favourite pesto’s for such occasions. The dairy free cream cheese I use normally is either Violife or a supermarket own version vegan cream cheese.
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Other gluten free courgette recipes
How to build this courgette tart
I have provided some simple step-by-step images to show you the process of making this Easy Gluten Free Courgette Tart. As you can see, it really isn’t rocket science.
Also can we all take a second to admire my ruler. It was a present from my sister in law and it one of my most treasured things – yes I have added King Charles III to the bottom in biro!
Equipment you will need
- slide off baking tray
- baking paper
- silicone spatula
- cooling rack
- griddle pan
- spray oil I have my own refillable bottle
Ingredients you will need
- Jus-Rol Gluten Free Puff
- courgette/zucchini
- tomato pesto use vegan if needed
- dairy free cream cheese I used Violife
- fresh basil
- salt & pepper
Gluten Free Courgette Tart Recipe
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Easy Gluten Free Courgette Tart
Equipment
- spray oil I have my own refillable bottle
Ingredients
- 1 packet Jus-Rol Gluten Free Puff
- 1 large courgette/zucchini(s) or 2 medium ones
- 4 tbsp tomato pesto use vegan if needed
- 3 tbsp dairy free cream cheese I used Violife
- handful fresh basil
- salt & pepper to taste
Instructions
- I start by heating my griddle pan with a spray of oil on a medium heat. Cut the courgette into coins about 1cm thick, season and place on the griddle until charred both sides. Repeat until you have cooked all your courgette coins. Set aside for now.
- The next thing you need to do is pre-bake your gluten free puff pastry. I roll out the puff rectangle and gently score a margin using a ruler around the outside of the roll. This creates a little frame for your tart.TOP TIP: score very gently and avoid cutting all the way through to the other side.
- Bake in a preheated oven on 220°C | 200°C fan | 400°F | Gas 7 for 10 minutes, maybe a little longer so you have a decent rise in your puff pastry.
- Remove the part-baked pastry from the oven and start to build your courgette tart.
- Using a silicone spatula spread the tomato pesto over the tart base avoiding the 'frame' edges.
- Dot fresh basil leaves around the tart as you see fit and then arrange your cooled courgette coins in a pattern to fill the area.
- Now taking small spoonfuls of cream cheese, add little dollops of the cheese across the tart in any little gaps in the courgette pattern.
- Return the tart to oven and keep a close eye on it whilst it bakes for the final 10-15mins. You are looking for the cream cheese to melt into the gaps.NOTE: be careful the pastry edges do not catch.
- Remove from the oven and if you have some left, arrange some fresh basil leaves for decoration. Eat immediately or serve cold later.
Nutrition
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