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Courgette, mustard and goats’ cheese galette


Serves: 4-6
timePrep time: 25 mins
timeTotal time:
Courgette, mustard and goats’ cheese galette
Recipe photograph by Toby Scott

Courgette, mustard and goats’ cheese galette


Serves: 4-6
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
594Kcal
Fat
41gr
Saturates
18gr
Carbs
36gr
Sugars
6gr
Fibre
6gr
Protein
18gr
Salt
1.8gr

Thane Prince

Thane Prince

Cook and food writer Thane Prince has most recently been seen as a judge on BBC2's The Big Allotment Challenge, and she is the author of a number of cookbooks, the newest being Ham, Pickles And Jam (Pavilion, £25).
See more of Thane Prince’s recipes
Thane Prince

Thane Prince

Cook and food writer Thane Prince has most recently been seen as a judge on BBC2's The Big Allotment Challenge, and she is the author of a number of cookbooks, the newest being Ham, Pickles And Jam (Pavilion, £25).
See more of Thane Prince’s recipes

Ingredients

  • 1 x 375g pack ready-rolled puff pastry
  • 4-5 medium-sized, firm courgettes (about 1kg), trimmed
  • 2 tbsp olive oil
  • 1 medium egg, beaten
  • 3 tbsp wholegrain or French mustard
  • 1 tbsp chopped fresh tarragon, plus extra, to garnish
  • 1 x 120g log vegetarian French goats’ cheese, roughly chopped
  • 20g pine nuts, optional

Step by step

  1. Preheat the oven to 200°C, fan 180°C, gas 6. Remove the pastry from the fridge and set aside at room temperature while you prepare the courgettes.
  2. Cut the courgettes into roughly 1cm thick slices, on the diagonal. Toss with the oil and some seasoning in a bowl to coat evenly. Cook in batches on a griddle pan for 3-4 minutes each side until tender and lightly charred. Remove to a plate.
  3. Meanwhile, unroll the puff pastry onto a baking sheet and, using a sharp knife, score a 2cm border all around the edge. Brush the border with the beaten egg and prick the centre of the base with a fork. Bake for 8-10 minutes until it starts to crisp up and turn golden. Remove from the oven, re-mark the border and press the centre down if it has risen.
  4. Mix the mustard with the tarragon and spread over the centre of the tart, then arrange the courgettes on top. Scatter with the goats' cheese and the pine nuts, if using.
  5. Pop the tart back in the oven for 20 minutes until the underside of the tart is crisp and the cheese has melted slightly.
  6. Serve hot or warm, scattered with extra tarragon and accompanied by a fresh tomato sauce or a green salad, if you like.

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