Log In
Suitable for Vegetarians Recipe may contain gluten

Courgette, Pea & Parmesan Tart

Courgette, Pea & Parmesan Tart

Perfect as a starter or main course

No special equipment required.


  • 1 × 375g pack ready-rolled puff pastry, removed from fridge 1 hour before use
  • 1 egg, beaten
  • 1 × 200g pack soft white cheese
  • Juice of 1 small lemon
  • 4 tbsps freshly grated parmesan
  • 60g frozen peas
  • 2-3 courgettes, peeled into ribbons
  • 6 spring onions, roughly sliced at an angle
  • 1 tbsps extra-virgin olive oil


  1. Preheat the oven to 200°C/fan 180°C/ gas mark 6
  2. Unroll the pastry and use a knife to mark out a boarder about 2½cm inside the rim.
  3. Using a sharp knife, mark a lattice pattern on the borders, then brush with egg. Place on a baking sheet and refrigerate while you prepare the other ingredients.
  4. Lightly mix the soft cheese, lemon juice and 2 tbsps parmesan in a bowl. Season with a little salt and pepper and spread over the pastry.
  5. Press the peas into the tart. Pile on the courgette ribbons (they shrink down during cooking), then scatter over the spring onions and remaining parmesan. Drizzle with oil and bake for 20 mins, or until the pastry is golden and the courgette looks wrinkly and soft.