Estimated reading time: 4 minutes
This courgette and gruyère tart is super easy to put together, and can be made completely with shop bought items, like the puff pastry and the marinated vegetables. Let me first quickly tell you how it came about, and you’ll see why despite it being summer, the only fresh vegetable in it is the courgette.
I was expecting some friends for lunch a few weeks ago and at the last minute, had a couple of extra mouths to feed, and vegetarian mouths, at that. Thankfully, I already had a couple of vegetarian friendly dishes but given the extra numbers, I thought I’d better make make something else.
I remembered that I had some leftover homemade puff pastry in the fridge, so that was a good start. Further rummaging around in the fridge, (not easy with the panna cotta and cheesecake in there!), produced a courgette, some homemade marinated artichokes and some grilled peppers. Getting better! All I needed now was some cheese.
Now cheese, I had lots of: cheddar, gruyère, mozzarella, ricotta, brie, a couple of blues, so where to start?! In the end, I decided on gruyère for some creamy with just a touch of tang, and a hint of a cheesy aroma!
Result? Brilliant combination, if I may say so myself. If you’ve been following me for a while, you’ll know that I am a huge fan of cooking with marinated vegetables. I make them myself when they are in season, but I also always have a wide selection of shop bought antipasto tubs in the fridge and jars in the pantry. Because they are so handy, and add an amazing depth of flavour to whatever dish you use them in.
Take today’s courgette and gruyère tart, for example. It would have been perfectly delicious with fresh artichokes and peppers, but using the marinated ones, just added a depth and a certain amount of tartness that complemented the cheese so well.
I’ve made the tart a couple more times since, and have also added some pickled chillies and marinated tomatoes to the mix, for even more zing!
So, to make today’s courgette and gruyère tart, you will need:
- some shop bought puff pastry
- 1 small fresh courgette (zucchini), which you can slice or shred
- 1 small jar of chargrilled/roasted peppers (whatever colour, but red looks good)
- half a small jar of marinated artichokes
A couple of things before we get cooking our courgette and gruyère tart:
Dry the marinated vegetables slightly.
Pat them dry with kitchen paper, not completely, because we want to keep the flavour from the oil on. Just slightly, so they are not dripping in liquid and end up soaking the pastry base.
To prebake the pastry or not?
I much prefer a crisper pastry base than a soggy one, but that’s a matter of preference. So, what I do is score a border on the pastry with a knife. This will be the part that will be left uncovered, so it will rise. Then, I dock the pastry (poke lots of holes with a fork) that’s inside the border, and prebake for 10 minutes, with some baking paper cut to shape, and ceramic beans on top.
I have also, prebaked it without the beans and the paper, after docking. Then all I do, is push the middle all back down with a fork (if it has risen too much), and top with the vegetables.
Having said all that, the first time I made it, I didn’t bother prebaking as you can see from the prebake image here. If you and your guests are fine with soggy bottoms, this will be the quicker way to go, by 10 minutes! I shall leave this part completely up to you.
If you are a novice with pastry, ask me a question below!
So, that’s it folks, and easy vegetable tart for yourself or any guests you might be having this weekend!
Now, let’s get our aprons on!
If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! Thank you!
And if you make the recipe, share it on any platform and tag me @azlinbloor, and hashtag it #linsfood
Courgette and Gruyère Tart with Artichokes and Grilled Peppers
- 320 g ready-rolled puff pastry or any similar amount, give or take
- 1 small courgette finely sliced or shredded
- 1x 200 g jar roasted red peppers in olive oil drained and sliced, and patted slightly dry
- ½ a 300 g jar marinated artichokes drained and patted slightly dry
- 100 g gruyère
- lots of freshly ground black pepper
- 3 sundried tomatoes in oil snipped with scissors
- 2 pickled chillies cut up
- Preheat the oven to 220˚C/425˚F/Mark 7.
- Unroll the pastry to flatten it out, then place on a baking sheet lined with baking/parchment paper.
- Using a knife, score a 2cm (just under an inch) border around the pastry. Make a pattern on the border with a fork if you like, as in the prebake image, above.
- Dock the pastry, ie., prick the inner part with a fork, all over, and very close together.
- Cut a baking sheet to size and place on the middle part of the pastry, inside the border and top with baking beans or some dried beans.
- Bake in the oven for 10 minutes, careful as you handle the baking tin, as the round baking beans will roll!
- Take the baking paper and beans off and immediately cover the pastry with the courgettes, peppers, artichokes and gruyère and top with lots of freshly ground black pepper.
- Bake in the oven for 15 minutes.
- Serve immediately. I find that a pastry wheel or a pair of scissors work best for cutting the tart.