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.

Chef Craig created this recipe as the ideal accompaniment to our the crisp and citrus Les Dangereux Botrivier Sauvignon Blanc from Catchpole & Co.

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

450ml cream

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.


Olive tapenade

1/2 small onion, diced

1/3 garlic clove, finely chopped

2 small Anchovy fillets

20 olives

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.


Buffalo mozzarella

1x tub of buffalo mozzarella


Cut into quarters


Garlic emulsion

1 garlic clove, finely chopped

100ml milk

400ml oil


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).


To Finish

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


You can buy the Les Dangereux Sauvignon Blanc here, or why not chat to one of our Private Wine Merchants™?