Courgette and red onion tart recipe
This is a brilliant tart to make when friends or family are coming over for lunch. Tender courgettes and sweet red onions are a great filling – especially when nestled on top of the creamy, cheesy filling. Pine nuts add a gorgeous crunch.
See method- Serves 6
- 10 mins to prepare and 40 mins to cook
- 484 calories / serving
Ingredients
- 1 x 375g pack ready-rolled puff pastry
- 1 large egg, beaten
- knob of butter
- 1 tbsp olive oil
- 2 courgettes, sliced
- 1 red onion, finely sliced
- 1 garlic clove, crushed
- 50g (2oz) pine nuts
- 150ml (5fl oz) creme fraiche
- 50g (2½oz) Parmesan
Each serving contains
- Energy
- 2010kJ 484.0kcal
- Fat
- 38g
- Saturates
- 18g
- Salt
- 0.7g
- Sugars
- 3g
of the Reference intake
Carbohydrate 26.1gProtein 10.7gFibre 2.0g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Unroll the pastry on to an oiled baking sheet and score a 3cm (1½in) wide border. Prick inside the border with a fork and brush the pastry with a little of the egg. Bake for 12 minutes, until risen and lightly golden.
- Meanwhile, heat the butter and oil in a large frying pan. Add the courgette, onion and garlic. Fry over a medium heat for 6-8 minutes, then stir in the pine nuts.
- Gently press down the middle of the pastry, to allow room for the filling. Set aside to cool for 5-10 minutes.
- Mix together the crème fraîche with half the Parmesan and the remaining beaten egg. Spread the mixture inside the border and top with the fried vegetables and remaining Parmesan. Return to the oven for 15-20 minutes, until cooked through.
- See more Baking Recipes
