Courgette tart

Courgette tart: a thin pastry base topped with melting courgettes, fresh cheese and herbs. Light and summery, it is the ideal lunch, hot or cold, with a green salad.

Preparation: 20 min  |  Cooking: 35 min  |  Servings: 6  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 238 kcal · 7 g protein · 21 g carbohydrate · 13 g fat

Ingredients

• 1 shortcrust pastry case
• 3 courgettes
• 2 eggs
• 100 g fromage frais (soft fresh cheese)
• 100 ml milk
• 1 onion
• herbs

Method

1. Slice the courgettes and onion and fry them gently.
2. Roll out the pastry and spread the vegetables over it.
3. Beat the eggs, fromage frais, milk and herbs together and pour over the top.
4. Bake for 35 minutes at 180 °C.

Nutritional highlights

Courgette is very low in calories and rich in water and fibre. With a fromage frais and milk filling rather than a cream-based one, this tart stays light and balanced. A lovely way to get people eating vegetables, and ideal to take along cold.

Variations and substitutions

• With feta and mint.
• With goat’s cheese.
• Without pastry (flan style).
• With courgettes and tomatoes.

Storage and making ahead

Keeps for 3 days in the fridge; eat it hot or cold, perfect for a lunch box.

💡 Good to know

Fry the courgettes to drive off their water before filling the tart: otherwise they make the pastry soggy and the filling does not set properly.

Read more

Discover more vegetarian recipes · healthy & balanced recipes.

The ingredients in this recipe: pastry · courgettes · eggs · fromage frais · milk.

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