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Savoury Tart Courgette Parma Ham Recipe @MasdAugustine

Courgette and Parma Ham Tart

The freshness of the season's first courgettes married with the saltiness of the parma ham and parmesan cheese, baked to perfection in a fluffy egg delight on a flaky round of puff pastry.
Prep Time 25 mins
Cook Time 1 hr
Total Time 1 hr 25 mins
Course Lunch Dish
Cuisine French, Provencal
Servings 6 people


  • 1 package Short crust pastry
  • 2 Courgettes (zucchini)
  • 25 gr Plain Flour
  • 25 gr melted butter
  • 2 tbsp olive oil
  • 300 ml Milk
  • 3 Eggs separated
  • 80 gr Grated Cheese cheddar or gruyere
  • A pinch of mace
  • A pinch of chilli powder
  • 3 tbsp Finely grated parmesan


  • Preheat the oven to 190C and line and grease a 24 cm tart tin with a removable base.
  • Roll out the pastry to 1/8 inch thick and line the tart tin.
  • Place in the refrigerator to rest for 10 minutes, prior to baking.
  • Remove the tart tin from the refrigerator, cover the pastry case with a round of wax paper and fill with baking beans.
  • Bake for 15 minutes at 190C.
  • Remove the baking beans and wax paper and return to the oven for 5 minutes to cook the base.
  • While the tart is cooking, slice the courgettes and fry them in the olive oil until lightly browned, do not overcook them.
  • Season with salt and pepper and set aside.
  • Place the melted butter in a pan, add the flour, stir well and cook for 2 minutes.
  • Remove from the heat and gradually stir in the milk making sure there are no lumps.
  • Return the pan to the heat and cook until the mixture thickens.
  • Add the chilli powder and the mace and season to taste.
  • Set aside to cool slightly.
  • Strain the courgettes and tip them onto a piece of kitchen paper to remove any excess water. Cut the parma ham into strips and drape it across the bottom of the pastry case.
  • Sprinkle the courgettes on top of the ham, reserving a few for decoration.
  • Lightly beat the egg yolks and stir into the mixture, add the cheese and whisk until thick and glossy.
  • In a separate bowl whisk the egg whites until stiff.
  • Gently fold the egg whites into the cheese mixture a little at a time, being careful not to lose all the air in the egg whites.
  • Spoon the mixture on top of the courgettes, place the reserved slices on top and sprinkle liberally with the grated parmesan.
  • Bake in the centre of the oven for 35 – 40 minutes until the tart is golden brown.


We had ours for lunch with a mixed salad, French bread and a lovely cold rosé…perfect!
This recipe will work equally well with asparagus & salmon, or mushrooms & ham.
Tried this recipe?Let us know how it was!