I did not expect much from this one, and instead it turned into an excellent savoury fridge-clearer: soft vegetables, plenty of cheese and very little drama.

Quick info

  • Servings: 4–6
  • Prep: 20 minutes
  • Baking: 35 minutes
  • Resting: 5 minutes
  • Tools: large frying pan, 26 cm (10.2 in) round tin

Ingredients

  • 1 round sheet of puff pastry
  • 400g (14.1 oz) courgettes
  • 300g (10.6 oz) potatoes
  • 2 garlic cloves
  • Extra virgin olive oil to taste
  • Fine salt to taste
  • 200g (7.1 oz) mozzarella (or a mix of mozzarella + fontina or another melty cheese)
  • 40g (1.4 oz) grated cheese
  • Black pepper to taste

Method

  1. Lay 1 sheet of puff pastry into a 26 cm (10.2 in) tin and prick the base all over with a fork. Set aside.
  2. Wash and dice 400g (14.1 oz) of courgettes. Peel and cut 300g (10.6 oz) of potatoes into roughly 1–1.5 cm (0.4–0.6 in) cubes.
  3. In a large frying pan, heat a drizzle of oil with 2 garlic cloves. Add the vegetables and stir.
  4. Pour in a scant half glass of water, cover and cook over medium heat: the vegetables should stew, not dry out. Stir now and then and add a tiny splash more water if needed.
  5. Once the vegetables are soft, take off the lid and let any remaining liquid evaporate. Taste for salt.
  6. Spread half the cooked vegetables over the puff pastry base.
  7. Add 200g (7.1 oz) of diced mozzarella, then cover with the remaining vegetables.
  8. Finish with 40g (1.4 oz) of grated cheese and a sprinkle of black pepper.
  9. Bake in a preheated static oven at 180°C (356°F) for 35 minutes (or fan at 170°C / 338°F).
  10. Take it out and let it rest for 5 minutes before slicing.

Courgette and potato savoury tart