Courgette soup. Courgette salad. Fried courgettes. Grilled courgettes. Grated courgettes. Courgette cake. Courgette everything! This year we have a bumper crop of courgettes from our vegetable plot and it is simply amazing how much twelve plants yield. Every day Neil comes into the kitchen with about 2kg (4 pounds) of these beasts. At first I was delighted but after eating them morning, noon and night I finally gave up. I’m now known as the kooky courgette lady in the village; always unloading the vegetables on anyone who crosses my path. It is such a shame they don’t freeze well.
To clarify things… In USA courgettes are known as “zucchini” and in South Africa “baby marrow”. Marrows are humungous courgettes that you discover after they have been hiding way too long under the big foliage of the plants and in the meantime increased ten times in size.
When I saw this recipe in BBC Good Food I just knew I had to make it and was not disappointed.
Courgette, Mascarpone and Parmesan Tart
-
Prep Time: 35 minutes -
Cook Time: 10 minutes
-
Total Time: 45 minutes
-
Yield: 4
Print Recipe
Pin RecipeIngredients
- ready-rolled puff pastry, 1 x 375g sheet
- 3 courgettes, thinly sliced
- 2 garlic cloves, crushed
- olive oil
- 60ml (4 tbsp) mascarpone cheese
- 50g (1½) Parmesan cheese, grated
Instructions
- Heat the oven to 200°C (fan 180°C/390°F/gas 6). Unroll the pastry onto the baking sheet and score a border 2,5cm (1 inch) in from the edge.
- Toss the courgettes and garlic with the olive oil and lots of seasoning.
- Mix the mascarpone with half the parmesan and spread inside the border. Arrange the courgettes in overlapping rows. Bake for 15 minutes, then scatter with parmesan. Bake for 15-20 minutes.
Notes
- Serve with chilled white wine and a tangy salad on the side.
Nutrition
- Serving Size: 1 serving
- Calories: 343
- Sugar: 1.65 g
- Sodium: 179 mg
- Fat: 24.45 g
- Saturated Fat: 5.55 g
- Carbohydrates: 23.85 g
- Fiber: 1.4 g
- Protein: 6.9 g
- Cholesterol: 15 mg
Thank you for making a recipe of parmesan tart with Courgette. Didn’t know it could be so good!
★★★★★
Hi Michelle
Just returned from the Drakensberg – made your chicken, brie sandwiches for the journey down, have to say they were…TDF. Love your site.
This is a super recipe and work well with nearly all veg. I made it a lot (without the garlic) with this years’ asparagus. We have a huge crop of yellow zucchini and the extra sweetness makes it extra good!
I also made a tart last night, but haven’t posted it. It does not nearly look as good as this one, though!!! I love the addition of mascarpone!!
This looks absolutely lovely!
I was wondering what courgettes were! This dish looks fabulous, I think it’ll be a good way to use left over mascarpone cheese.
Oh YUM!!! Yet another fabulous idea to use up those zucchini!!! I love the use of mascarpone!
Wow, this looks fantastic! I love savory tarts and I’m a huge fan of zuchinni.
This does look lovely and a great way to use up some zucchini. Twelve plants!!! You did overdo it now didn’t you?
Oh that looks delicious! Great pictures and an easy-to-make recipe! Thanks for sharing.
P.S. I’ve been making zucchini bread today–I have 8 loaves in the oven right now! 🙂
Big fans of courgettes/zucchinis as well. We just tossed them into a tart over the weekend. So good.
oh yes that does look good indeed! i made a tart with mascarpone too but mine is a sweet version. come check it out 😉