Courgette, chilli and goat’s cheese tart

I love tarts because they are so pretty. I love goat’s cheese for its flavour. It was just our Saturday dinner. Nothing fancy. The chilli makes it more colourful and adds just a bit of spiciness.

Recipe from Bea’s blog with my small changes.

Courgette, chilli and goat cheese tart

Courgette, chilli and goat cheese tart

Makes 28-cm tart


  • 250 g all purpose flour
  • ½ tsp salt
  • 125 g cold butter, diced
  • 3-4 Tbsp cold water


  • approx. 300 g courgette (a medium one was enough)
  • handful black olives, pitted
  • a few dried tomatoes
  • 1-2 cloves garlic
  • a few stems of thyme
  • 150 g soft goat’s cheese
  • 80 g hard goat’s cheese, grated
  • 100-120 g yoghurt (depending on the cheese texture of the cheese)
  • 2 eggs
  • salt
  • pepper
  • one small chilli

Make the crust

Mix together the flour and salt. Add the butter.
With your hands, rub together the flour mixture with the butter cubes until the mixture forms small breadcrumbs. Alternatively, you can use a food processor for 10-12 second.
Add just enough water to hold the dough together and knead it quickly.
Don’t overwork the dough.
Leave the dough in a fridge for at least 30 minutes (you can even prepare it 2-3 days before, or you can freeze it and store it for few months)

Make the filling

Preheat the oven to 200°C/180°C fan.

Wash and trim the courgette. Cut it in thin slices (around 2-3 mm).
Fry the courgette on the slightly greased pan for about 5 minutes (you just want to soften it a little). Season it with salt and let it cool down.
Finely chop olives, tomatoes, garlic and thyme.
Mix both types of goat’s cheese with the yoghurt, add the eggs. Add the chopped olives, tomatoes, garlic and thyme. Mix everything together.
Season it with salt and pepper.

Finely chop the chilli and set it aside: you will use it as garnish (wash your hands after chopping the chilli, you might hurt yourself if you don’t. Touching your eye with a chilli hand hurts!)

To assemble and bake the tart

Grease a 24-cm tart case with butter. Dust with flour. Set aside.

Roll out the dough on a lightly floured work surface until it covers the tart base and its sides. Transfer it gently into the pan. Press the dough evenly into the bottom and sides of the pan. Prick the dough with a fork. Line the crust with parchment and fill with beans, and bake blind in the oven for 10 minutes (you can skip the beans, but it makes your crust more even).
Take the pan from the oven and pour the cheese filling onto the crust. At the top arrange the courgette slices. Sprinkle with chilli.
Bake for about 30 minutes until the crust edges are golden and the filling is cooked.
If the tart is turning brown too quickly cover it with tin foil or with parchment paper.
Let it cool for 10 minutes. You can garnish it with the thyme.