Recipes / Main dishes / Upside-down courgette, date and goat's cheese tart
Lunch
Dinner
Vegetarian
Baked
Upside-down courgette, date and goat's cheese tart
Layers of courgette, dates and mozzarella under shortcrust pastry, with goat's cheese, almonds and rosemary. Turn it out to serve.
- Cooking
- 20 min
- Prep
- 20 min
- Difficulty
- Easy
Per serving
591 kcal
Protein · 12 %
18 g
Fat · 57 %
38 g
Carbs · 31 %
46 g
Estimate per serving, worked out ingredient by ingredient. The percentage is the share of the calories.
Ingredients
For 4 servings
- 1 sheet of shortcrust pastry
- 2 medium courgettes
- 5–6 pitted dates
- 100 g grated mozzarella
- 80 g log of goat's cheese
- 40 g toasted almonds (flaked or chopped)
- 2 tbsp olive oil
- 1 tbsp balsamic glaze
- 1 tbsp honey (plus a drizzle at the end)
- a pinch of salt
- 1 beaten egg, to brush the pastry
- 3 sprigs of fresh rosemary, to garnish
Step by step
- In a bowl, mix the oil, balsamic glaze, honey and salt and spread it over the bottom of a tin.
- Slice the courgettes thinly and lay a first layer on the bottom.
- Chop the dates and scatter them over the courgette. Sprinkle with a little mozzarella.
- Repeat the layers of courgette, dates and mozzarella until you've used everything up.
- Cover with the pastry, tucking the edges in to seal. Prick it with a fork and brush it with the beaten egg.
- Bake at 220 °C for about 20 minutes, until the pastry is golden.
- Run a knife around the edges and carefully turn it out. Finish with the goat's cheese, almonds, rosemary and a drizzle of honey.