Lovage, Courgette & Goat Cheese Tart

A light yet flavourful tart combining fresh courgette ribbons, aromatic lovage, and creamy goat cheese in a delicate egg custard. Encased in crisp shortcrust pastry, this quiche-style tart is perfect for spring and summer menus.

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Keyword: Tart, Lovage, Courgettes, Goat Cheese, Quiche

Category: Appetisers, Pastry, Snacks

Course: Appetizers, Hot, Hors d'Oeuvres, Mains, Vegetables

Cuisine: English, Mediterranean

Prep Time: 15

Cook Time: 45

Resting Time: 35

Total Time: 1 35

Servings: Servings

Calories: 710kcal

Author: MJF

Cost: £5.00

Equipment

1 Pastry Bowl
1 23cm Tart Tin
1 Saute Pan
1 Mixing Bowl

Ingredients

For the Pastry

200 g Plain Flour, sifted 7 oz
100 g Unsalted Butter, chilled and diced 3½ oz
1 each Medium Egg beaten 1 medium
1-2 tbsp Cold Water as needed 1–2 tbsp
1 Pinch Fine Sea Salt to taste

For the Filling

2 each Medium Courgettes (Zucchini), sliced into thin ribbons approx 300g
2 tbsp Olive Oil extra virgin 2 tbsp
3 each Large Eggs 3 large
200 ml Double Cream 7 fl oz
100 g Soft Goat Cheese, crumbled 3½ oz
20 g Fresh Lovage, finely chopped ¾ oz
Salt, to taste to taste
Black Pepper, freshly ground to taste
Fresh Nutmeg, a light grating optional

Instructions

To prepare the pastry, rub the flour and chilled butter together with a pinch of salt until it resembles fine breadcrumbs. Add the beaten egg and just enough cold water to bring the dough together. Form into a disc, wrap, and chill for 20 minutes. Roll out on a floured surface and line a 23cm tart tin. Prick the base with a fork, chill again for 15 minutes, then blind bake at 180°C (350°F) for 15 minutes. Remove weights and bake for 5 minutes more until pale golden.
Heat the olive oil in a large pan and briefly sauté the courgette ribbons until just softened but still vibrant. Season lightly with salt and pepper. In a bowl, whisk the eggs and cream together. Stir in the chopped lovage, a grating of nutmeg if using, salt, and pepper.
Arrange half of the courgette ribbons in the pastry case. Pour over the egg and cream mixture. Dot the surface with crumbled goat cheese and finish with the remaining courgette ribbons in a decorative pattern. Bake at 180°C (350°F) for 25–30 minutes until the filling is just set and lightly golden.

Presentation

Serve warm or at room temperature with a crisp salad of dressed leaves and a wedge of lemon. Garnish with a few fresh lovage leaves for colour and aroma.

Notes

The lovage may be quickly blanched before using for a slightly milder flavour.

Nutrition

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Lovage, Courgette and Goat Cheese Tart