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Courgette & Tomato Tart with Comté Crust

From Nina Parker
Courgette & Tomato Tart with Comté Crust from Nina Parker
Courgettes are in season and we can't get enough of this nutrient rich & versatile vegetable. Our favourite Nina Parker has created a mini courgette series on her Instagram page, showing just how easy & delicious they are to prepare. We love this tart recipe that mixes store-bought time-saving ingredients with delicious results. Time to organise a lunch at home (and use our Forever Summer tableware of course!)…
“I recently made this tart for some friends. I had one hour to get the ingredients and prepare it. I used a shop bought pastry and pesto to make my life easier and served with a fresh mozzarella and Alaric oil. Here I went for a Comté cheesy crust because I am obsessed with a good quality Comté. This tart is a nice one to have up your sleeve…”  Nina Parker
Serves 4
1.5 medium courgettes, thinly sliced with a mandoline
½ tsp garlic powder
7 tbsp extra virgin olive oil
3 medium tomatoes, sliced into 6ths
1 tsp dried oregano
1 puff pastry 
3 large tbsp nice pesto
30g Comté, finely grated
Set oven to grill 220C and throw tomatoes into a baking tray with 2 tbsp olive oil, pink garlic powder, oregano, salt + pepper. Place in the oven for 20mins to char.
While that cooks, set a large frying pan to medium to high heat + add a spoon of olive oil, and some courgettes, season with salt, pepper + a pinch of garlic powder. Fry on one side until golden before turning over + doing a quick fry for 1 min. Scrap onto a bowl + continue with the rest in batches. 
When courgettes are fried, spread the puff pastry out onto a round baking dish, spread the pesto over leaving a little 3cm edge gap round the edge. Top with tomatoes followed by courgettes + season with pepper. Fold pesto around the tart in a galette style. Brush pastry edges with olive oil + bake in a preheated 200C degree oven for 25-30mins until golden. Grate choose over crust + serve!


Nina Parker is a London-based chef and food writer. Visit & follow @antoninaparker

Nina currently has three cookbooks - NINA St Tropez and Capri which both pay homage to the region’s stunning scenery and mouthwatering cuisine, and SAUCY, a book dedicated to showcasing the easiest, punchiest, jaw-droppingly delicious sauces from across the world, as seen in The Sunday Times Style, Mail On Sunday and The Evening Standard. Nina Parker's Saucy vegan-friendly, gluten-free chilli oil range is now available to purchase! After working in restaurants she is now a London private chef and counts Donatella Versace, Russell Brand and Stormzy among her clients.  She has written content for publications such as Vogue and Conde Nast Traveller and creates daily recipes and restaurant recommendations on her popular Instagram @antoninaparker