Courgette, cheese, and herb tart


This is a quick and simple tart. You can make it with pretty much any soft cheese — we used goat’s cheese, but you could use feta, brousse de brebis, petit suisse, even Philly!

ready-made puff pastry
250 g brousse de brebis, or other soft cheese
3 courgettes
3 tbs olive oil
fresh herbs of your choice (thyme, basil, chives …)
salt and pepper

Pre-heat the oven to 200C. Wash and coarsely grate the courgettes. Heat 2 tbs of oil in a frying pan, and saute the courgettes for a few minutes without browning them. Allow to cool slightly.

Make a circle of pastry on a large baking sheet (easy if you buy the ready-rolled kind!) and fold over a rim all the way round, moistening with water to make it stick. Scatter over the courgettes, season, and then distribute the cheese, sliced or cubed according to type. Drizzle with olive oil and bake for 25 minutes, lowering the heat to 180 after 10 minutes. Scatter with fresh herbs and serve hot or lukewarm.

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