Zucchini, gorgonzola and pine nut tart

by Ed Halmagyi


  • 2 sheets puff pastry
  • 1 egg, beaten
  • ¼ cup grated parmesan
  • 500g zucchini, sliced in 1cm discs
  • 150g gorgonzola
  • 100g pine nuts, toasted
  • 3 sprigs marjoram leaves
  • roasted tomato salad, to serve


1 Preheat oven to 200°C. Cut 4cm strips from one sheet of pastry, then cut a large disc out of the other sheet. Use these to line a 22cm greased tart shell, then brush the pastry with egg.
2 Sprinkle the base pastry with grated parmesan, then top with overlapping rings of zucchini. Crumble the gorgonzola over the top then bake for 25 minutes.
3 Top with pine nuts and marjoram leaves, then serve with roasted tomato salad.