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Chic Courgette Tart

ServesServes 6
Cooking timeCooking Time:
Prep Time:


  • 125 ml SAFARI Golden Sultanas
  • 120 g SASKO Cake Flour
  • 1 tsp MOIR'S Baking Powder
  • 0.5 tsp MOIR'S cayenne pepper
  • 1.5 tsp MOIR'S Curry Powder
  • 1 tbsp grated parmesan cheese
  • 75 ml buttermilk
  • pinch of salt
  • 25 ml sunflower oil
  • 1 tsp thyme
  • 1 tsp clear honey
  • 2 red onions, thinly sliced
  • 2 courgettes, thinly sliced and blanched for 20 seconds
  • 6 x 1 cm-thick slices of goat's cheese log
  • 150 ml fresh cream
  • 2 medium size fresh eggs
  • salt and ground black pepper
  • 1 tbsp grated parmesan cheese
  • herb salad, to serve


  1. First make the pastry.
  2. Sift the flour, baking powder and cayenne pepper into a mixing bowl.
  3. Add the parmesan cheese and make a well in the centre.
  4. Add the buttermilk, salt and oil and mix lightly, bringing together to form a dough (do not over handle as this will toughen the pastry).
  5. Press the pastry evenly into the base and sides of a well-greased 10 x 30 cm tin, making sure the dough is thinner in the corners.
  6. Trim the edges neatly.
  7. Refrigerate the pastry case while preparing the filling.
  8. Preheat the oven to 170º C.
  9. Mix together the thyme and honey and mix the sliced red onion.
  10. Place in the pastry case.
  11. Layer over the courgettes, then the goat’s cheese and end with the sultanas.
  12. Beat together the cream and eggs and season with curry compound, salt and pepper.
  13. Pour the cream mix over the goat’s cheese and sprinkle with parmesan cheese.
  14. Bake the tart for 35 minutes until the filling is set and the pastry is golden brown.
  15. Serve warm from the oven with a fresh herb salad.
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