Courgette & caramelised red onion tart

A vibrant veggie tart using fresh courgette and sweet, caramelised red onion. It's easy to prep and is great for feeding a family on a budget

  • Prep:20 mins
    Cook:35 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 613
  • fat 42g
  • saturates 23g
  • carbs 41g
  • sugars 10g
  • fibre 6g
  • protein 14g
  • salt 1.4g


  • plain flour, for dusting
  • 375g block puff pastry
  • 1 egg, beaten
  • 50g butter
  • 3 large red onions, thinly sliced
  • 2 tbsp balsamic vinegar
  • 1 large courgette, cut into long ribbons with a vegetable peeler
  • 100g goat's cheese
  • mixed green salad, to serve


Less food waste

Save the core of the courgette: you can freeze it to add to the base of a soup later. For an extra kick, top the tart with salami.


  1. Heat oven to 200C/180C fan/gas 6. On a lightly floured surface, roll the pastry out to slightly smaller than an A4 rectangle. Slide onto a baking tray, brush with the beaten egg and cook for 20 mins or until golden.

  2. Meanwhile, melt the butter in a frying pan over a medium heat. Once foaming, add the onions with a pinch of salt. Cook, stirring regularly, for 10 mins until soft. Pour in the balsamic and cook for a further 6-8 mins until sticky and caramelised.

  3. Spoon over the pastry, then top with the courgette ribbons and blobs of goat’s cheese. Return to the oven for 15 mins until the cheese is bubbling. Serve with salad.

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