Let me tell you something — I wasn’t always a courgette lover. As a kid, they were just sad green bits in my dinner that I’d try to trade for extra roasties. But now? Courgettes are the quiet heroes of summer cooking, and this minty tart? It’s their red carpet moment.
There’s something ridiculously satisfying about watching humble veg transform into something you’d proudly bring to a garden lunch. This tart has that sun-drenched Mediterranean feel without being fussy. It’s light, flaky, savoury, and a tiny bit posh — all without requiring more than five ingredients and a bit of faith in your oven.
Why You’ll Love It
- Gorgeous summer vibes — fresh, minty, and light but still satisfying
- Only five ingredients — seriously, just five
- Perfect for brunch, lunch, or posh picnics
- Puff pastry magic — golden, flaky, utterly indulgent
- Prep ahead friendly — serve warm or at room temp
- Easy to dress up — add flowers, herbs, or whatever’s looking pretty in your garden
Ingredients
- 1.5kg courgettes
- 1 heaped tsp dried mint
- 320g sheet of ready-rolled puff pastry (cold)
- 6 tsp black olive tapenade
- 80g goat’s cheese
How to Make It
Cook down those courgettes:
Trim and peel your courgettes — not strictly necessary, but it gives a softer finish. Quarter them lengthways, scoop out the watery seedy bits (no one wants that mush), then roughly chop what’s left. Pop them in a wide shallow pan with a good glug of olive oil and the dried mint. Cook gently for a solid 30 minutes, stirring here and there. They’ll go soft and buttery — it’s worth the wait.
Mash, fold, and season:
Once they’re soft, mash about half the courgettes with a potato masher. Don’t go too smooth — rustic is the goal. Stir it all together, season generously with salt and pepper, then let it cool down for 5 minutes or so while you prep the pastry.
Unroll and build the base:
Preheat your oven to 200°C (that’s 400°F for the transatlantic crowd). Grab your puff pastry and unroll it straight onto a lined baking tray. Spoon over the courgette mix, leaving about a 1cm border. Fold the edges up a bit — pinch the corners if they don’t behave.
Bake till golden and puffy:
Brush the pastry edges with a bit of olive oil for that lovely shine. Then into the oven it goes, on the bottom rack — around 30 minutes or until the pastry is golden and dramatically puffed up.
Time to top it off:
Once it’s out of the oven, dot over your black olive tapenade — go rogue and swirl it if you’re feeling fancy. Crumble over the goat’s cheese with your fingers — no neat slices here, just a lovely, messy finish. That’s it.
Common Mistakes and How to Dodge Them
Why’s my tart soggy underneath?
You may have skipped draining the courgettes properly or used ones with loads of water. Cook them low and slow until most of the moisture’s gone — patience pays off.
My pastry didn’t puff, what gives?
Make sure your pastry is cold when it hits the oven, and the oven’s properly preheated. Hot oven = puffed magic.
It tastes bland, what did I miss?
You probably under-seasoned the courgettes. Taste as you go — they need a generous pinch of salt to sing.
Storage and Reheating
This tart’s brilliant warm or at room temp. Leftovers? Keep them in the fridge, covered, for up to 3 days. Reheat in a low oven (about 160°C) for 10 minutes if you want the pastry crisp again. Avoid microwaving unless you’re okay with floppy crust — still tasty though.
Freezing? Wouldn’t recommend it — courgettes go watery and sad once defrosted.
Frequently Asked Questions
Can I use courgette flowers like Jamie did?
Yes, if you can find them (or grow them!). Just open them up and lay them on top before baking with a drizzle of oil — very rustic Italian countryside vibes.
What if I don’t have goat’s cheese?
Use feta or ricotta instead. Even a good dollop of crème fraîche after baking can work.
Do I have to peel the courgettes?
Not at all — I just like the softer texture. You can leave the skins on for more bite and colour.
Can I make it vegan?
Yep. Swap the goat’s cheese for a plant-based alternative and check your pastry is dairy-free (some are, some sneak in butter).
Nutrition Facts (Per Serving):
- Calories: 385 kcal
- Fat: 24g
- Carbs: 31g
- Protein: 9g
- Sodium: 490mg
- Sugar: 6g
Jamie Oliver 5 Ingredients Vegetarian Minty Courgette Tart
Description
A golden puff pastry tart loaded with minty courgettes, tangy goat’s cheese, and black olive tapenade — summery, light, and deeply moreish.
Ingredients
Instructions
- Chop and cook courgettes with mint and oil for 30 mins.
- Mash half, stir together, and season. Cool slightly.
- Preheat oven to 200°C.
- Unroll pastry on a tray, spoon over courgette, fold edges.
- Brush pastry with oil and bake for 30 mins until golden.
- Dot with tapenade and crumble over goat’s cheese. Serve warm or room temp.
Notes
- Cold pastry is key for puffiness — don’t let it sit out too long.
- Cook courgettes low and slow to avoid a watery base.
- Tapenade adds saltiness — don’t overdo it.
- Crumble cheese last so it stays cool and creamy.