Easy courgette, cream cheese and herb picnic tart

This easy courgette tart recipe is a favourite of Nici Wickes. It’s good served at room temperature with chutney, which makes it perfect for taking on your next picnic as a delicious bite.

By Nici Wickes
  • 35 mins cooking
  • Serves 6
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  • 2 sheets shortcrust pastry
  • 3 eggs, beaten with a fork
  • 200 gram cream cheese, softened to room temperature
  • 1/2 teaspoon sea salt, plus ground black pepper
  • 1 cup soft green herbs, such as parsley, coriander and basil, chopped
  • 1-2 courgettes, sliced thinly lengthwise
  • 75 gram Parmesan cheese, grated
  • chutney, to serve


  • 1
    Preheat oven to 180°C and place an oven tray in to heat. Grease a 26cm x 34cm shallow roasting dish or tart tin.
  • 2
    Press the pastry into the tin, moistening the joins and pressing firmly to seal. Trim the edges.
  • 3
    Whisk together the eggs, cream cheese and seasoning. Add the herbs, then pour the mixture into the pastry case.
  • 4
    Cover with the courgettes and sprinkle on the Parmesan cheese.
  • 5
    Bake for 25-35 minutes or until set and pastry is crisp. Cool in tin. Wrap in a tea towel to take to the picnic. Serve with chutney.


  • Serves 6-8.

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