Courgette and Carrot Tart

Serves 4-6


  • 30ml (2 tbsp) butter
  • 1 large onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 large carrot, finely grated
  • 400g courgettes, finely grated
  • 30ml (2 tbsp) cake flour
  • 5ml (1 tsp) mustard powder
  • 3 extra-large eggs
  • Pinch of ground nutmeg
  • 30ml (2 tbsp) finely chopped fresh parsley
  • Salt and pepper, to taste
  • 100g (1 cup) grated mature cheddar cheese


  1. Melt the butter in a pan and fry the onion and garlic till just softening.
  2. Add the carrot and courgettes marrows and fry for 2-3 minutes. Combine the flour, mustard powder, eggs, nutmeg and parsley.
  3. Season and whisk until well combined. Fold the courgette mixture into the egg mixture and mix thoroughly. Fold in the cheese and pour into a 20cm round ovenproof dish sprayed with cooking spray.
  4. Bake in a preheated oven at 180ºC for about 25 minutes or until set.