Courgette and Sundried Tomato Tart

Crispy, flaky puff pastry. Sweet ribbons of courgette, both green and golden, tangled with savory bursts of sundried tomato, all nestled into a creamy, cheesy base that melts together into pure harmony. This courgette and sundried tomato tart is a simple yet elegant dish that brings garden-fresh goodness and rustic charm to the table in every bite. Whether served warm or at room temperature, it’s the kind of recipe that turns heads and starts conversations.

Behind the Recipe

I first made this tart one summer when my garden courgettes were multiplying faster than I could cook them. Looking for a way to make something easy yet stunning for a backyard gathering, I threw together some puff pastry, ricotta, and sundried tomatoes. The result was an instant hit. Since then, it’s become a go-to recipe whenever I want something that feels special but doesn’t take hours to prepare.

Recipe Origin or Trivia

The combination of courgettes (also known as zucchini in the US) and sundried tomatoes has roots in Mediterranean cooking, where these ingredients are abundant and beloved. Tarts like this one are especially common in French and Italian kitchens, often served as part of a light lunch or a picnic spread. The use of puff pastry adds a touch of French flair, while the sundried tomatoes evoke the sun-soaked flavors of southern Italy.

Why You’ll Love Courgette and Sundried Tomato Tart

There’s a lot to adore about this tart. From the buttery crust to the creamy filling and savory toppings, each bite is a balance of texture and taste.

Versatile: Serve it for brunch, lunch, a starter, or a light dinner. It’s just as welcome at a picnic as it is on a holiday table.

Budget-Friendly: With simple ingredients like courgettes, puff pastry, and cheese, it won’t break the bank.

Quick and Easy: Minimal prep and bake time mean you’ll have this on the table in under an hour.

Customizable: Add herbs, swap cheeses, or toss in more veggies to make it your own.

Crowd-Pleasing: It’s a total favorite among guests. Everyone loves a golden tart packed with flavor.

Make-Ahead Friendly: Bake it earlier in the day and serve it later without any stress.

Great for Leftovers: Delicious the next day, especially when gently reheated or eaten cold.

Chef’s Pro Tips for Perfect Results

This tart might be simple, but a few insider tips will make it unforgettable.

• Drain ricotta if watery: For a firmer filling, let the ricotta sit in a sieve for 10 minutes before using.
• Slice courgettes thinly and evenly: Use a mandoline or sharp knife to keep things consistent and beautiful.
• Don’t overload the tart: Less is more. A sparse but even spread of toppings creates the best texture.
• Egg wash the crust: This gives the edges that irresistible golden finish.
• Let it rest: Allow the tart to cool for 10 minutes before slicing so everything sets nicely.

Kitchen Tools You’ll Need

You won’t need anything fancy to make this tart shine. Just a few trusty kitchen staples.

Sharp knife or mandoline: For slicing the courgettes thinly and evenly.

Mixing bowl: To combine the filling ingredients smoothly.

Baking tray or tart tin: A flat baking tray works great, or use a tart tin for extra polish.

Pastry brush: For brushing the egg wash over the crust.

Parchment paper: To prevent sticking and make cleanup a breeze.

Ingredients in Courgette and Sundried Tomato Tart

What makes this tart truly delightful is how well the ingredients complement each other. It’s a beautiful marriage of creamy, salty, fresh, and crispy.

1. Puff pastry sheet: 1 sheet (about 250g) – The buttery, flaky base that holds everything together.
2. Courgettes: 2 medium (1 green and 1 yellow, thinly sliced) – Adds freshness, color, and a tender bite.
3. Sundried tomatoes: 6 to 8 pieces (chopped) – Packed with intense, tangy flavor that cuts through the creaminess.
4. Ricotta cheese: 200g – Provides a creamy, light layer for the vegetables to sit on.
5. Grated parmesan: 40g – Adds depth and a touch of salty richness.
6. Garlic clove: 1 (minced) – Infuses the tart with savory warmth.
7. Egg yolk: 1 – For brushing the crust to give it a golden finish.
8. Olive oil: 1 tablespoon – Drizzled over the courgettes for a silky finish.
9. Fresh thyme: 1 teaspoon – Scattered on top for an aromatic herbal note.

Ingredient Substitutions

Sometimes you need a backup plan. Here are a few easy swaps.

Ricotta: Use cottage cheese or mascarpone for a creamier twist.

Puff pastry: Try shortcrust pastry for a firmer base.

Parmesan: Pecorino or grana padano work well too.

Sundried tomatoes: Roasted red peppers can be a tasty alternative.

Thyme: Swap with basil, oregano, or rosemary depending on your preference.

Ingredient Spotlight

Courgettes: These tender vegetables bring a subtle sweetness and vibrant color. When sliced thinly, they soften beautifully during baking while still keeping their shape.

Sundried Tomatoes: Their intense, slightly chewy texture adds bold bursts of umami that elevate the whole tart.

Instructions for Making Courgette and Sundried Tomato Tart

Making this tart is a joy. Here’s how you’ll bring it to life step by step.

1. Preheat Your Equipment:
   Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
2. Combine Ingredients:
   In a bowl, mix ricotta, grated parmesan, minced garlic, salt, and a pinch of black pepper until smooth.
3. Prepare Your Cooking Vessel:
   Roll out the puff pastry on the parchment-lined tray. Using a knife, lightly score a border about 1 inch from the edges (don’t cut all the way through).
4. Assemble the Dish:
   Spread the ricotta mixture within the scored border. Layer the courgette slices and sundried tomatoes on top in an even pattern. Drizzle with olive oil and sprinkle with fresh thyme.
5. Cook to Perfection:
   Brush the pastry edges with the egg yolk. Bake for 25 to 30 minutes or until the pastry is puffed and golden and the courgettes are tender.
6. Finishing Touches:
   Let the tart cool slightly before slicing. Add an extra sprinkle of thyme or parmesan if desired.
7. Serve and Enjoy:
   Serve warm or at room temperature, sliced into squares or wedges with a crisp salad on the side.

Texture & Flavor Secrets

This tart is a celebration of contrasts. The pastry is airy and crisp, giving way to the creamy ricotta layer underneath. The courgettes stay tender but never mushy, while the sundried tomatoes add little pops of chewy intensity. The balance of richness and freshness keeps each bite interesting.

Cooking Tips & Tricks

You’ve got this, but here are a few tips to make things even easier.

• Let puff pastry thaw in the fridge, not the counter, to keep it crisp.
• Pat sundried tomatoes dry if packed in oil to avoid soggy patches.
• Bake on the lower rack for extra crisp bottom crust.
• Use a pizza cutter to slice the tart cleanly and quickly.

What to Avoid

Little missteps can lead to big letdowns. Avoid these common errors.

• Overloading the tart with toppings, which can make it soggy.
• Skipping the scoring step, which helps the edges puff up beautifully.
• Not preheating the oven, which can lead to uneven cooking.
• Using watery ricotta without draining it first.

Nutrition Facts

Servings: 6
Calories per serving: 310
Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Make-Ahead and Storage Tips

This tart is an ideal make-ahead dish. Bake it a few hours in advance and let it rest at room temperature until serving. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a low oven to crisp up the pastry. You can also freeze slices, wrapped tightly, for up to a month.

How to Serve Courgette and Sundried Tomato Tart

Serve this beauty as the star of a brunch buffet, a light dinner with a leafy green salad, or cut into smaller pieces as an appetizer. It pairs beautifully with a glass of sparkling water infused with lemon or a chilled herbal tea.

Creative Leftover Transformations

Leftovers don’t have to be boring. Try these ideas.

• Chop and fold into scrambled eggs for a savory breakfast.
• Sandwich between two slices of sourdough and toast it like a panini.
• Cut into cubes and add to a leafy salad with balsamic dressing.

Additional Tips

• Use a patterned knife for the courgettes to add a decorative edge.
• For extra cheesiness, add a sprinkle of mozzarella before baking.
• Add a few chili flakes if you like a subtle kick.

Make It a Showstopper

Presentation makes a difference. Fan the courgette slices in a spiral or overlapping design. Brush the crust with a little extra olive oil after baking for a glossy finish. Sprinkle with edible flowers or microgreens for a final touch.

Variations to Try

• Goat Cheese Swap: Replace ricotta with tangy goat cheese for extra punch.
• Tomato and Basil: Add fresh tomato slices and basil leaves for a Caprese-inspired version.
• Caramelized Onion: Layer caramelized onions under the courgettes for a deeper flavor.
• Vegan Version: Use plant-based ricotta and skip the egg wash.
• Mini Tartlets: Cut pastry into smaller squares and make individual portions.

FAQ’s

Q1: Can I make this tart gluten-free?

Yes, just use a gluten-free puff pastry sheet available at most supermarkets.

Q2: Can I prepare the tart in advance?

Absolutely. You can assemble it a few hours ahead and bake when ready.

Q3: Do I need to peel the courgettes?

Nope. The skin adds color and texture, and it softens nicely in the oven.

Q4: Can I use dried thyme instead of fresh?

Yes, but use less as dried herbs are more potent. A pinch will do.

Q5: How do I prevent soggy pastry?

Bake on the lower oven rack and make sure your ingredients aren’t too wet.

Q6: Is this recipe kid-friendly?

Definitely. It’s mild and cheesy, and the colors make it appealing to little ones.

Q7: Can I serve it cold?

Yes. It’s delicious at room temperature or even cold straight from the fridge.

Q8: What other cheeses can I try?

Mozzarella, feta, or even cream cheese can work beautifully.

Q9: Can I use zucchini instead of courgette?

They’re the same thing! Just labeled differently depending on where you are.

Q10: What’s the best way to reheat leftovers?

Pop them in the oven at 160°C (320°F) for 10 minutes to bring back the crispness.

Conclusion

This courgette and sundried tomato tart is more than just a pretty dish. It’s flavorful, fuss-free, and guaranteed to impress whether you’re hosting a brunch or need a quick midweek dinner. Trust me, you’re going to love this. Once you try it, you’ll find yourself coming back to it again and again.

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