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Savoury Spelt Tart with Roasted Courgette and Halloumi

Golden spelt tart sliced open on a marble board, showing roasted courgette rounds and cubes of halloumi in a soft custard.

Spelt Roasted Courgette and Halloumi Tart pairs a nutty spelt shortcrust with soft roasted courgette and salty halloumi, set in a light egg custard.

The crust stays crisp because the pastry gets a short blind bake before the filling goes in. Spelt flour gives it a slightly nutty flavor and a texture that holds up well against the moisture from the courgette.

I roast the courgette first to drive off extra water. Skipping this step leaves you with a soggy tart bottom, the one thing that ruins this dish.

Halloumi keeps its shape even after baking, so you get pockets of chewy, salty cheese through the tart instead of it melting into the custard.

This works well for a make-ahead lunch or a light dinner with a green salad.

Why You'll Love This Recipe

  • Crisp spelt crust holds up under a soft custard filling
  • Roasting the courgette first keeps the tart from turning soggy
  • Halloumi stays chewy and salty instead of melting away
  • Bakes ahead and serves well at room temperature
Hands scattering roasted courgette slices and halloumi cubes over a blind-baked spelt tart crust before adding egg custard.

Ingredient Notes

  • spelt flour: Gives the crust a light nutty flavor and a slightly denser bite than white flour. Whole grain spelt works too but needs an extra tablespoon of water.
  • butter: Keep it cold and cubed so the pastry stays flaky, not tough.
  • courgette: Slice into 5 mm rounds and roast first to remove excess moisture before it goes into the tart.
  • halloumi: Holds its shape when baked, unlike softer cheeses that would melt into the custard.
  • eggs: Bind the custard and give the filling its soft set.
  • heavy cream: Makes the filling rich and smooth. Whole milk works too but gives a lighter, less creamy set.
  • fresh thyme: Brings a mild herbal note that pairs well with the halloumi's saltiness.
  • parmesan: Optional, but gives the top a light golden crust as it bakes.
A slice of courgette and halloumi tart plated with a lemon-dressed salad, linen napkin and glass of white wine on a wooden table.
Prep Time 25 mins
Cook Time 55 mins
Rest Time 20 mins
Total Time 1 hr 40 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Medium
Cooking Temp: 190  C
Servings: 6
Estimated Cost: 1.90
Calories: 609
Best Season: Summer
Dietary: Contains Dairy, Contains gluten, contains-eggs, Vegetarian
Description

This tart pairs roasted courgette with golden halloumi in a spelt pastry base, finished with a light egg and cream filling that sets soft, not dense.

Ingredients
    Spelt Pastry
  • 250 g spelt flour
  • 125 g unsalted butter (cold, cubed)
  • 1/2 tsp salt
  • 3 cold water (to 4 tbsp)
    • Filling
  • 2 courgette (zucchini) (medium, about 400 g; sliced into 5 mm rounds)
  • 2 tbsp olive oil
  • 200 g halloumi (cut into 1 cm cubes)
  • 3 eggs (large)
  • 150 ml heavy cream
  • 1 clove garlic (minced)
  • 1 tbsp fresh thyme leaves (plus extra for garnish)
  • 1/4 tsp black pepper
  • 1 pinch salt (halloumi is already salty)
  • 30 g parmesan, grated (optional)
Instructions
    Make the Spelt Pastry
  1. 1
    Whisk the spelt flour and salt together in a bowl. Rub in the cold cubed butter with your fingertips until the mixture looks like coarse crumbs.
  2. 2
    Add the cold water a tablespoon at a time, mixing until the dough just comes together. Shape into a disk, wrap, and chill for 20 minutes.
  3. 3
    Roll the dough on a floured surface and fit it into a 23 cm / 9-inch tart tin. Trim the edges and prick the base with a fork.
  4. 4
    Line the crust with parchment and baking beans. Blind bake at 190 C / 375 F for 15 minutes, then remove the beans and parchment and bake 5 more minutes until pale gold.
    5. Roast the Courgette
  5. 5
    While the pastry chills, toss the courgette rounds with olive oil, salt and pepper on a 13 x 18-inch sheet pan. Roast at 190 C / 375 F for 15 to 18 minutes, until the edges are golden and slightly softened.
    6. Fill and Bake the Tart
  6. 6
    Whisk the eggs, cream, minced garlic, thyme and black pepper together in a bowl.
  7. 7
    Scatter the roasted courgette and halloumi cubes over the blind-baked crust. Pour the egg mixture over the top, gently pressing the filling down so it's coated.
  8. 8
    Sprinkle the grated parmesan over the top, if using.
  9. 9
    Bake at 190 C / 375 F for 25 minutes, until the custard is set at the edges with a slight wobble in the center. An instant-read thermometer should read 165 F / 74 C.
  10. 10
    Rest the tart in the tin for 10 minutes before slicing. Serve warm or at room temperature.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 609kcal
% Daily Value *
Total Fat 43g67%
Saturated Fat 22g111%
Cholesterol 143mg48%
Sodium 500mg21%
Potassium 250mg8%
Total Carbohydrate 35g12%
Dietary Fiber 5g20%
Sugars 3g
Protein 17g34%
Vitamin A 900 IU
Vitamin C 8 mg
Calcium 300 mg
Iron 2 mg
Vitamin D 40 IU
Vitamin E 1.5 mg
Vitamin K 10 mcg
Thiamin 0.15 mg
Riboflavin 0.3 mg
Niacin 2 mg
Vitamin B6 0.2 mg
Folate 35 mcg
Vitamin B12 0.6 mcg
Phosphorus 250 mg
Magnesium 30 mg
Zinc 1.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

  • Salt the courgette slices for 10 minutes and pat dry before roasting.
  • Blind bake the spelt crust fully before adding the custard.
  • Halloumi is salty, so add only a light pinch of salt to the custard.
  • Rest the tart for 10 minutes after baking before slicing.
Keywords: spelt tart, courgette halloumi tart, roasted courgette tart, halloumi tart recipe, spelt pastry tart

Equipment

  • 23 cm / 9-inch loose-bottom tart tin
  • 13 x 18-inch sheet pan
  • rolling pin
  • mixing bowls
  • whisk
  • baking beans or dried rice for blind baking

Tips

  • Salt the courgette slices for 10 minutes and pat dry before roasting to pull out extra water.
  • Blind bake the pastry with baking beans for 15 minutes so the base stays crisp under the custard.
  • Cool the roasted courgette slightly before layering so it doesn't scramble the eggs.
  • Use a 23 cm / 9-inch loose-bottom tart tin so the tart releases cleanly.
  • Let the tart rest for 10 minutes after baking so the custard sets fully before slicing.

Variations

  • Swap courgette for thinly sliced eggplant, roasted the same way, for a deeper flavor.
  • Add halved cherry tomatoes on top before baking for extra color and a slight sweetness.
  • Use feta instead of halloumi for a softer, tangier filling that crumbles instead of holding shape.

Storage and Reheating

Store leftover tart covered in the fridge for 3-4 days. The crust softens slightly but the filling stays intact.

Reheat slices in the oven at 160 C / 320 F for 10-12 minutes, until warmed through and the crust re-crisps slightly. Avoid the microwave here since it turns the pastry soft and chewy.

This tart isn't a great freezer candidate. The egg custard turns watery once thawed, so it's best made a day ahead and kept in the fridge rather than frozen.

Serving Suggestions

Serve the tart warm or at room temperature with a simple green salad dressed in lemon and olive oil.

It pairs well with a bowl of tomato soup for a light lunch, or alongside grilled chicken for a fuller dinner plate.

Cut into thin wedges for a starter, or larger slices for a main course serving.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-roasted-courgette-halloumi-tart/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!