This is a wonderfully simple tart – perfect for summer, and vegetarian-friendly too! With just a little effort the olive tapenade and garlic emulsion add an impressive finish to the dish.
We love: The acidity (freshness) of this cool-climate wine acts to balance and cut through the custard-like richness of the tart.
Alternative pairings: While this dish was imagined specifically for the Les Dangereux Botrivier Sauvignon Blanc, we can recommend it with any of our cooler-climate Sauvignon Blancs or Chenin Blancs such as the Land of Hope Reserve or even the Chilean Sauvignon Gris from Casa Silva, if you’re feeling exotic (and have some left!).
Recipe for Courgette Tart
With olive tapenade, buffalo mozzarella, leaves and garlic emulsion
- Feeds 4 people
1 x puff pastry roll (shop-bought)
4 x eggs whole
Salt & pepper
12 courgettes, sliced thinly
Grease a baking tray and place puff pastry on the greased surface.
Fold the sides of the pastry to make a tart with depth/walls. Pinch the corners and shape.
Leave pastry to rest for 20mins in the fridge.
Slice the courgettes into thin disks.
After the 20mins in the fridge, remove the pastry from the fridge and layer the sliced courgettes onto the chilled pastry.
In a mixing bowl beat the eggs well and add the cream and season with salt and pepper.
Pour over the egg mix until tart is filled.
Bake in the oven at 180˚C for 25mins.
Allow to cool and cut, serve luke warm.
1/2 small onion, diced
1/3 garlic clove, finely chopped
2 small Anchovy fillets
20ml olive oil
Remove the pits of the olives.
Chop olives, onions, garlic, anchovies together finely, adding the oil to make a fine paste.
Or roughly chop all ingredients and place in a blender with the olive oil and blend until you get a nice paste.
1x tub of buffalo mozzarella
Cut into quarters
1 garlic clove, finely chopped
Blitz/whisk the garlic and milk together for 1min.
Then slowly add in the oil in a thin stream whilst still whisking. A blender can also be used. (do not add oil all at once, mixture will split).
Garnish the courgette tart with the olive tapenade, buffalo mozzarella, baby leaves and using a squirt bottle, squirt on the garlic emulsion.
Baby/Micro leaves can be used as garnish