Courgette, spinach and pesto tart

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Serves: 6

By d1153408341974b002142

(4 Votes) 4


  • 1 large courgette, sliced into fine discs

  • A handful pine nuts

  • 500g frozen puff pastry

  • Some pesto, fresh or from a jar

  • 1/2 bag baby spinach

  • Some Parmesan, grated or shavings


  1. Defrost the pastry according to packet instructions (usually means taking out of freezer 2-3 hours before).
  2. Pre heat oven to 200C/180C fan.
  3. Roll out pastry to a rectangle to fit a large baking tray or whatever you have (I use a roasting tray).
  4. Lightly oil baking tray with olive oil.
  5. Place pastry into the tin.
  6. Spread 2-3 tbsps of pesto onto the pastry; enough for a thin layer. Leave 2cm round the edge of the pastry.
  7. Put spinach on top of pesto, then courgette. Remember the spinach will reduce dramatically in volume so pack as much on as you can.
  8. Sprinkle over pine nuts and season with black pepper.
  9. Place in the oven and cook for about 30 minutes or until pastry is golden, courgette has softened and spinach has wilted.
  10. 5 minutes before taking out of oven sprinkle over parmesan or put on just before serving, depending on preference.

Handy Hint

Brush pastry edges with beaten egg or milk if you want to be fancy. Serve with tricolore salad. Can be warmed up reasonably well for a couple of days after

Additional Information

  • Egg Free

  • Vegetarian

  • Main Course

  • Lunchbox

  • Summer

  • Autumn

  • pastry

  • spinach

  • courgette

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Your comments

  • likessleep 08/06/09 18:44

    Yummy yummy yummy - will definitely be making this again

  • nellyfin 01/04/09 21:31

    yes, very good! ive never cooked pastry before either but have been trying out new things (thanks to mumsnet!) and it was simple and delicious!

  • kate13 14/11/08 14:47

    this was the easiest thing i've ever made and tastes like it came from a classy vegetarian cafe! i added some red peppers under the courgettes for a bit of colour. thankyou to whoever posted this one.

  • 21/01/08 22:20

    Absolutely yummy - I'm not a vegetarian but could eat this all day in preference to many meat dishes. And sooooo easy - the only thing you have to remember is to defrost the pastry, or you could use fresh!