Courgette Tart with Olives & Pecorino

Quick & Easy tart using the Autumn courgettes still hanging around after Summer. The tart is full of flavour and so easy to make.

For an INSTAGRAM visual – click here 

A note on Puff Pastry

Be on the look out for ‘All-Butter’ puff pastry and check the label as most puff pastry is made with palm oil in the way of margarine. Annoyingly the only good pastry I can get my hands on comes in two small squares rather than one large (normally 320g).

Serving Suggestions

Courgette Tart with Olives & Pecorino

Quick & Easy tart ready in just under 30minutes! The perfect laid back lunch!
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 people


  • baking sheet lined with baking (not wax) paper


  • 3 courgettes cut into thinnish rounds
  • 2 small garlic cloves
  • 1 large lemon
  • 6 tablespoons creme fraiche
  • 4 tablespoons basil pesto
  • 2 x 20cm square puff pastry or one large rectangle
  • 1/4 cup pitted kalamata olives halved
  • 10 g handful dill, roughly chopped
  • pecorino to serve


  • Preheat the oven 200c
  • Mix the creme fraiche and basil pesto. Grate in 1 clove garlic, zest half the lemon and a small squeeze of lemon juice. Season with salt and pepper and have a taste, adding some more zest and juice if needed.
  • Add the courgettes to a small bowl, grate in 1 clove of garlic and the rest of the lemon zest. Season with salt and pepper.
  • Add the pastry to one or two lined baking trays. Score the pastry, with a sharp knife, all along the edges of the pastry to create a border.
  • Spread half the creme fraiche mixture onto each pastry case, staying inside the border. Next add the courgettes, arranging them to overlap slightly. Season with salt and pepper and bake until crisp and golden. TIP: lift the pastry to check that the base of the pastry is golden underneath too.
  • Remove the pastry, scatter the olives and grate the parmesan roughly over before finally adding the dill. Enjoy!
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