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Courgette and White Truffle Oil Tart with Veuve Clicquot Yellow Label Brut

Veuve Clicquot gave carte blanche to a group of ‘New Makers’ to create bold new food pairings for their champagne. Héloïse Brion of @missmaggieskitchen, reinterprets classic family recipes for a new generation by crafting bold new dishes from traditional ingredients. With this recipe, Héloïse accentuates the freshness of Yellow Label Brut with a tart that blends rich truffle oil, creamy burrata and courgettes.


Feeds 2


  • A filo pastry case
  • 4-6 small courgettes of varied colours
  • 1 burrata
  • White truffle oil
  • A handful of pine nuts
  • A handful of rocket
  • ¾ cup pesto
  • Zest of 1 organic lemon
  • A few fresh basil leaves
  • Salt & pepper


  • Preheat the oven to 180°C.
  • Roll your pastry case out onto a baking tray, spread with a thin layer of pesto, leaving an inch all around.
  • Using a peeler, shave lengths of courgette and arrange on the pesto.
  • Sprinkle the edges with rock salt and black pepper.
  • Bake for 20mins.
  • Meanwhile, toast the pine nuts on the hob.
  • Once the tart is ready, roughly chop the burrata and arrange on top.
  • Sprinkle with pine nuts, rocket and fresh basil.
  • Finish with a glug of truffle oil, sprinkle with lemon zest and serve right away, with Veuve Clicquot Champagne Brut Yellow Label.