Courgette & Summer Squash Spiral Tart.

Sometimes the most beautiful dishes are born from the simplest ingredients and a touch of patience.

There’s something almost meditative about creating this stunning spiral tart. Each thin slice of courgette and summer squash becomes a brushstroke in an edible masterpiece that celebrates the peak of summer’s bounty. This isn’t just a recipe – it’s a love letter to seasonal cooking and the incredible vegetables growing in gardens and farms right now.

The beauty of this dish lies not just in its visual impact, but in how it transforms humble summer squash into something truly extraordinary. Every spiral tells the story of patient hands and fresh, seasonal ingredients.

Late summer courgettes and squash are at their absolute best – tender, flavourful, and abundant. This is the time to celebrate them in all their glory.

The spiral arrangement isn’t just Instagram-worthy (though it definitely is!) – it ensures even cooking and creates layers of flavour in every bite. While stunning as a centrepiece, this tart works beautifully as a side dish, light lunch, or elegant appetiser.

Ingredients

For the Custard Base:

• 4 large eggs

• 240ml double cream

• 120ml whole milk

• 75g grated Gruyère cheese

• 2 tablespoons fresh thyme leaves

• 1 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• Pinch of nutmeg

For the Vegetables:

• 2 medium courgettes

• 2 medium yellow summer squash

• 1 tablespoon olive oil

• Sea salt for sprinkling

• Fresh herbs for garnish (thyme, basil, or chives)

The Method

Preheat your oven to 375°F (190°C). Generously butter a 9-inch round tart pan or cast-iron skillet. The key to success starts with the right vessel – something that conducts heat evenly and won’t stick.

Create the Custard

In a large bowl, whisk together eggs, cream, and milk until completely smooth. Add the Gruyère, thyme, salt, pepper, and nutmeg. This custard base will cradle your vegetables and bind everything together into silky perfection.

The Meditative Slice

Using a mandoline or very sharp knife, slice your courgettes and summer squash into thin rounds – about 1/8 inch thick. Consistency is key here; uniform slices ensure even cooking and that perfect spiral effect.

Tip: If you don’t have a mandoline, take your time with a potato peelers The effort is worth it for the stunning final result.

Starting from the center of your pan, begin arranging the vegetable slices in overlapping circles, alternating between courgette and summer squash. Work your way outward, creating that mesmerizing spiral pattern. Don’t worry about perfection – the slight variations add character and charm.

Carefully pour the custard mixture around and over the vegetables. The liquid should come about halfway up the vegetable spiral – you want the tops to remain exposed for that gorgeous presentation.

Bake for 45-55 minutes, until the custard is set and the vegetable edges are golden and slightly caramelized. The center should just barely jiggle when gently shaken.

Serving Suggestions

As a Main: Serve warm with a crisp green salad and crusty bread for a perfect light dinner

For Brunch: Pair with fresh fruit and perhaps a glass of crisp white wine or sparkling water with lemon

At Dinner Parties: Cut into elegant wedges as a sophisticated side dish alongside roasted chicken or grilled fish