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Courgette, brie & honey tart


  • 1 sheet ready made puff pastry
  • 125g crème fraiche
  • 1 small courgette, cut into ribbons
  • 100g brie, sliced
  • Handful of pistachio nuts, peeled and roughly chopped
  • 2 tbsp runny honey
  • Salt
  • 0 : 18

    Place the pizza stone on the BBQ and pre-heat for 4/5 minutes, over and medium heat with the lid on.

    On a dusted work surface roll out the puff pastry and score a 3cm edge all around. Spread the crème fraiche across the pastry up to the scored edge. Top with the courgette and brie.

    Season with a little salt then carefully transfer the pastry to the pizza stone. The Cadac Pizza Lifter would help here. Cook on the BBQ, with the lid on for around 15-18 minutes until the pastry is puffed up and the edges are golden.

    Before serving, drizzle over the honey and sprinkle over the pistachio nuts.