Easy Gluten Free Courgette Tart
A simple end of summer Gluten Free Courgette Tart. Perfect to use up some of your Zucchini harvest and great for picnics, lunchboxes, salads and last minute BBQ's before the Autumn comes. Using the right ingredients this can also be made dairy free too.
Servings: 6 slices
Calories: 308kcal
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
Calories: 308kcal | Carbohydrates: 25g | Protein: 5g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 8mg | Sodium: 235mg | Potassium: 179mg | Fiber: 2g | Sugar: 3g | Vitamin A: 270IU | Vitamin C: 10mg | Calcium: 30mg | Iron: 2mg