Mouthwatering minty courgette tart to delight your taste buds

Oh, let me tell you about this Minty Courgette Tart! It’s, like, one of those dishes that just makes you feel, well, cozy and bright at the same time. Picture this: flaky pastry, fresh courgettes, and a hint of mint mixed with creamy ricotta. It’s all baked up into this golden goodness that just smells amazing when you take it out of the oven. Honestly, it’s perfect for a light lunch or to impress your friends at dinner—you know, the kind of dish that looks fancy but really isn’t too hard to make. You get that burst of flavor as you take a bite… mmm, it’s just a real treat!

Why You’ll Crave It

• The combination of flavors is just… wow, really fresh and vibrant!
• Perfect for using up those summer courgettes—no waste here!
• It’s light but satisfying, making it a great choice for any meal.
• Friends will be like, “Can I have the recipe?” Seriously, it’s that good.
• Great for making ahead of time, and it holds up well in the fridge!

My family fights over the last slice every time, it’s that good!

What You’ll Need

• Puff pastry: one sheet, thawed and ready to roll out—you know the kind!
• Courgettes: two medium ones, sliced thinly—just nice little circles.
• Ricotta cheese: 200g, it adds that lovely creaminess.
• Grated Parmesan: 50g, just enough to sprinkle in for a little umami goodness.
• Fresh mint leaves: a handful, chopped up, that minty punch is crucial!
• Egg: one, just for binding and a bit of richness.
• Salt and pepper: to taste, can’t forget the basics.
• Olive oil: a drizzle here and there, it really brings everything together.

Easy How-To

Getting Started

First things first! Preheat your oven to 200°C (or 400°F, whichever you’re comfortable with). You want it nice and hot for that pastry. Now, grab your puff pastry and roll it out on a floured surface—just enough to fit your tart tin. Don’t worry about it being perfect, just make sure it covers the bottom and sides. Trim off the extra—no need for pastry flares! Next, place some baking parchment over it and fill with baking beans or even rice—whatever you’ve got. This is going to blind bake it, so pop it in the oven for about 15 minutes. After that, take off the parchment and weights and bake for another 5 minutes or so, until it’s a bit golden and crispy.

Good to Know

• Don’t be shy with the mint! It really enhances the flavor, trust me.
• Let the courgettes cool slightly after cooking—they hold their shape better when you combine everything.

Serving Ideas

• This tart is so good with a fresh, crunchy side salad… just toss some greens with a little lemon juice!

Top Tricks

• Make sure to slice your courgettes evenly—this helps them cook well together and, you know, looks nicer!

Frequently Asked Questions

Can I use other vegetables instead of courgettes?

Absolutely! You could swap in asparagus or even bell peppers. Just keep an eye on the cooking times as they might differ.

How can I store leftover tart?

Leftovers? Pop them in an airtight container in the fridge for up to three days. I’d suggest reheating them in the oven for the best texture!

Can I freeze the minty courgette tart?

You can! Just wrap it up well after it’s baked and keep it in the freezer for about a month. When you’re ready, thaw it and reheat.

What can I serve with the tart?

It pairs wonderfully with a fresh salad or some roasted veggies on the side—totally healthy and satisfying!