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Cheese and courgette tart

Name: Cheese and courgette tart
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: for 6 people
Cuisine: Italian recipes
Ingredients: 150g prosciutto slices; 1 large garlic clove; 4 tbsp olive oil; 1 red onion, finely chopped; 200g pot crème fraîche; 2 large free-range egg yolks; 250g taleggio, sliced, rind removed; 3 courgettes, very thinly sliced lengthways on a mandoline; Grated zest of 1 lemon; 1 tbsp roasted hazelnuts, chopped; For the polenta pastry; 75g quick-cook polenta; 225g plain flour; ½ tsp salt; 150g cold butter, chopped; 30g parmesan; 1 large free-range egg yolk

Published: 30 Apr 10
Updated: 18 Mar 24

To make this stunning tart recipe veggie, you could substitute Somerset brie for the taleggio, and pesto for prosciutto.

Easy
May 2010

Test kitchen approved

for 6 people
Takes 25 minutes to make, 35-40 minutes to cook, plus resting

To make this stunning tart recipe veggie, you could substitute Somerset brie for the taleggio, and pesto for prosciutto.

Nutrition: per serving

Calories: 831kcals
Fat: 62.6g (33.6g saturated)
Protein: 26.6g protein
Carbohydrates: 42g (3.5g sugar)
Salt: 1.2g salt

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Ingredients

150g prosciutto slices
1 large garlic clove
4 tbsp olive oil
1 red onion, finely chopped
200g pot crème fraîche
2 large free-range egg yolks
250g taleggio, sliced, rind removed
3 courgettes, very thinly sliced lengthways on a mandoline
Grated zest of 1 lemon
1 tbsp roasted hazelnuts, chopped

For the polenta pastry

75g quick-cook polenta
225g plain flour
½ tsp salt
150g cold butter, chopped
30g parmesan
1 large free-range egg yolk

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Method

First, make the pastry. Place the polenta, flour and salt in a bowl, add the butter and rub together until it resembles fine breadcrumbs. Stir in the parmesan, then the egg yolk and about 4-5 tbsp ice-cold water to bind. Bring together in a ball, wrap in cling film and chill for 20 minutes.
Preheat the oven to 200°C/fan180°C/gas 6 and place a baking sheet in to heat up. Roll out the pastry, use to line a 28cm x 20cm loose-bottomed tart tin (or use a 23cm round tin) and prick the base all over with a fork. Line with baking paper, fill with baking beans or rice, place on the hot baking sheet and blind-bake for 12 minutes. Remove the paper and beans/rice and return to the oven for a further 5-10 minutes until the pastry is lightly golden and crisp. Turn the oven down to 180°C/fan160°C/gas 4.
Meanwhile, blend the prosciutto, garlic and 2 tbsp of the oil in a food processor. In a frying pan, soften the onion in 1 tbsp oil for 5 minutes, then set aside to cool.

Spread the prosciutto mix over the base of the tart and scatter over the onion. Mix the crème fraîche and egg yolks and pour over the top. Top with the sliced taleggio and bake for 15-20 minutes until just set.
Meanwhile, in a bowl, toss the courgette in the remaining oil. Heat a griddle pan until hot and griddle the courgette, in batches, for 2 minutes on each side, then set aside.
Lay the courgettes over the tart, then scatter with the lemon zest and hazelnuts. Return to the oven for 5 minutes. Slice and serve warm.