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Sticky Fig Relish, Goats’ Cheese, Tomato and Courgette Tart


1 hour 20 minutes

This veggie tart by Tracklements is full of flavour, simple to make and will take your picnic fare from ordinary to extraordinary!

7 Farmdrop products in this recipe


Here’s how you do it

  1. Preheat oven to 200°C.
  2. Lightly dust a surface with flour. Roll out the pastry into a large circle approx. half a centimetre thick. Line a tart tin (about 23cm) with the pastry and cut away the excess. Prick the pastry all over with a fork, line with baking paper, fill with baking beans and blind bake for 10-15 mins until the pastry starts to turn golden. Remove paper and beans. Cook for 5 more mins until crisp and cooked through. Leave to cool.
  3. Put the courgettes into a bowl, sprinkle with 1-2tsp of salt and mix. Leave for a few mins then tip onto kitchen towel or a clean tea towel and press until you have removed all the excess liquid.
  4. Melt the butter in a large frying pan, add the courgettes and tomatoes to the pan. Cook for around 3 mins. Put the courgettes and tomatoes in a bowl and add the cream and the egg. Add some ground black pepper (and salt if the salt from the courgettes isn’t enough).
  5. Reduce oven to 180C/160C fan. Spread the Sticky Fig Relish over the bottom of the tart case, add the courgette mixture, crumble the goats’ cheese on top.
  6. Bake for 40 mins until set. Cool.


  • 325g pack shortcrust pastry
  • plain flour, for dusting*
  • 2 large courgettes, coarsely grated
  • 1-2 tsps salt*
  • knob of butter*
  • Handful of cherry tomatoes, cut into chunky slices
  • 215ml whipping cream
  • 3 eggs, beaten
  • ground black pepper*
  • ½ jar of Tracklements Sticky Fig Relish
  • 110g soft goat’s cheese

What’s in this recipe

The Tomato Stall

Organic Baby Plum Tomatoes

1 Punnet (min. 250g)



Haye Farm

Organic Eggs (Medium)

1/2 Dozen


Ivy House Farm Dairy

Organic Double Cream



Save 20%


Sticky Fig Relish

1 Jar (250g)