Making the most of courgette season

There’s something wonderfully satisfying about cooking with vegetables at the height of their season, and right now it’s the turn of the courgette.

From late June through to September, gardens, allotments and market stalls across the UK are positively brimming with this versatile summer vegetable. Courgettes thrive in our fluctuating climate, often producing more than enough to keep keen growers on their toes, which is why recipes that celebrate them never go out of style. Whether sliced thinly, roasted until golden or transformed into a light and flaky tart, courgettes bring a soft, delicate flavour that pairs beautifully with herbs and cheese.

Beyond their culinary charm, courgettes are also packed with nutritional benefits. Low in calories yet high in fibre, they are an excellent choice for those looking to create meals that are both satisfying and wholesome.

Courgettes are a good source of vitamin C, potassium and antioxidants, all of which support overall health and wellbeing. Their high water content also makes them wonderfully hydrating during the warm summer months.

This courgette and feta tart is the perfect way to highlight the best of the season: simple ingredients, bold flavours, and a celebration of fresh, nutritious produce straight from the garden.

Courgette and feta tart recipe

This quick-to-make puff pastry tart uses minimal ingredients to make the star – the courgette – sing. The addition of fresh parsley and feta cheese gives the dish a Mediterranean freshness. It is a great light summer lunch to enjoy with a side salad, or as part of your summer hosting table. 

Ingredients:

• 1 large courgette, finely sliced into rounds
• 1 shallot, finely sliced
• 2 tbsp olive oil
• 1 knob salted butter
• 1 garlic clove, squashed (for flavour – optional)
• 1 x pre-made puff pastry sheet 
• 1 handful fresh parsley, roughly chopped
• Half a block (approx 50g) feta cheese, crumbled
• salt and pepper to taste

Method

1. Preheat your oven to 180°C (200 °C fan).

2. Finely slice your large courgette using a knife or a mandolin. If using a mandolin, make sure to use the safety gear provided as these are very sharp. 

3. Peel and finely slice your shallot into thin strips.

4. In a large, shallow frying pan, add 1 tbsp olive oil and a knob of butter. The mixture prevents the butter from browning too quickly and creates a delicious flavour.

5. Gently fry the shallots over a medium heat until they are translucent and begin to caramelise. 

6. Add the slices courgettes to the pan with the shallot, and add an extra drizzle of olive oil to prevent the vegetables from sticking to the pan and burning. 

7. Continue to fry the courgette and shallot, and season with salt and pepper to taste. Once they begin to turn golden brown and caramelised, remove from the heat. 

8. On a baking sheet/tray, roll out your pre-made puff pastry sheet. 

9. Use a sharp knife to lightly mark out a rectangle on the pastry dough. This indicates where to spread the filling.

10. Once you’ve spread the courgette and shallot filling onto the pastry sheet, sprinkle your chopped parsley and crumbled feta over the base. Make sure to distribute as evenly as possible. 

11. Bake the tart for 15 minutes in the pre-heated oven until the pastry is cooked through and golden brown. 

12. Enjoy the tart hot or cold with a side salad of your choice.