Courgette Artichoke Tart

So I was a bit in a cooking rut. This happens once a while and I just seem to lose inspiration. Luckily, it does not happen often and quickly disappears. Anyone else experience this?


Today I made a quick and yummy lunch. The boss of the house (my 1.5 year old daughter) loved it and so did we! I was inspired by one of my favorite appetizers, spinach and artichoke dip. Instead of spinach (as we eat this so much already) I used courgette and it was a nice surprise. 


This recipe serves 4-6


375g puff pastry 

2 courgette, grated

160g artichoke hearts, chopped

200g cream cheese

1/2 cup shredded mozzarella

1 egg, whisked

1/2 teaspoon thyme

1/2 teaspoon ground garlic

1/2 teaspoon black pepper

1/2 + 1/4 teaspoon salt


  1. Preheat the oven to 200C and line a baking tray with parchment paper.
  1. Place the grated courgette and 1/2 teaspoon salt in a colander over a bowl or the sink; let it sit for 10 minutes. Using your hands or a kitchen towel, squeeze out as much liquid as possible.
  1. Transfer the courgette to a bowl and add the artichoke, cream cheese, mozzarella and seasoning. Mix until everything is well combined. 
  1. Roll out the puff pastry into a rectangle, about 36x26cm. Spread out the cream cheese mixture onto the pastry, leaving a 3cm border all around. 
  1. Brush the edges with the egg wash and fold them over (see above picture). Brush the border with the egg wash. 
  1. Place in the oven and bake for 18-20 minutes, or until browned. Enjoy!

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