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Spiralized courgette & cottage cheese tarts (Paleo)


Seasonal Paleo and gluten free recipes 

Spiralized courgette & cottage cheese tarts (Paleo)

Laura | Lau Sunday cooks

Last week I finally bought the Hemsley + Hemsley’s spiralizer and since I first tried, my head cannot think of anything else but spiralizing food! Oh, hold on, don’t you know what a spiralizer is yet?? It’s that tool, soo trendy kitchen gadget at the moment, that turns fresh vegetables into noodles,

When I first discovered the spiralizer and it caught my attention about a year ago now, I ended up being fed up from walking in to every single store of my city and having to gesticulate as if I was spiralizing some imaginary vegetable right there, because the assistant had no clue what a spiralizer was. So, given the impossibility of buying it in the UK, I gave up so I never thought about it again...

... until two weeks ago.

I was chatting with my colleague at work about food and recipes when, funnily, the spiralizer popped up in the conversation. Apparently, she was trying to purchase it since while ago but, like me, she had difficulties trying to find it as well.

Well, later in the day, one of the food magazine I buy every month, launched its new issue so I went to get it straight after work. You can only imagine my astonishment when: right in front of me, on the cover of the magazine, a spaghettis bolognese dish, made from a beautifully spiralized courgettes!!  I hadn’t even left the store before I was already leafing through the magazine quickly to find the bloody spiralizer. Definitely, my chakras were aligned that day because, not only did the magazine tell me where I could buy it, but they also gave a discount code. Yay!

So, upon receiving my new fancy kitchen gadget at work, on the way home my mind went wild thinking of all the things I could shred.  Strangely enough, I didn’t think of cooking a version of “vegetable x” spaghettis bolognese or a fancy “vegetable y” risotto. 

Nevertheless, to test my new spiralizer I decided to first do a little a pilot test recipe: Spiralized courgette & cottage cheese tarts.  

One courgette was enough to realise that... this was so cool !!!  The countless past experiences of trying to gesture a spiralizer in a store in front of a puzzled person behind a counter thinking this person is nuts, was finally worth it. 

I must say my weekly recipe was meant to be a sweet tart. Although I wasn’t sure what ingredient I was going to use to fill it with, I had already started to research some new Paleo crust tarts.  

It’s weird because I do normally crave for crisps. Oh gosh, crisps are my real weaknesses so when my mind craves for them, I am completely out of control. But this time, I really felt like enjoying a nice tart.  

That’s why I believe this recipe was born actually out of my craving for pastry tart and my eager to first use the spiralizer that had taken me so long to own.

Seriously, I believe my mind found itself in a decision-making, something like.... “a delicious guilty-free tart pastry or spiralized courgette noodle with lime coconut cream?  Hmm, Tart...or spiralizing...?  Damn it.. both !

Regardless, I had great fun spiralizing and arranging the courgettes into.... roses??  Well into those cute shapes that kind of look like roses in my mind, I must say that the star of this recipe, without doubt, is the pastry though. 

The combination of almond and coconut flour, along with cold butter and an egg, makes a light and delicious crust. It wasn’t heavy to eat at all (I ate three of them!), and the lime-cheese filling gives a very tasteful creaminess to the palate. 

Definitely I found my favourite ever Paleo crust recipe but, the most important, my most entertained and fun kitchen tool to make, and therefore, add even more vegetables to my diet.

Have you invested in a spiralizer? If so, I’d love to know how you've been using yours!

Happy cooking!


Spiralized courgette & cottage cheese tarts (GF)

Makes: 4



1 cup almond flour

1/2 cup coconut flour

arrowroot for rolling out dough

1/2 teaspoon finely ground sea salt

1/2 cup cold butter

1 egg

1 egg white to brush the edges of the tarts


200 gr. Organic cottage cheese 

Juice of a lime

A small bunch of dill, finely chopped

1 large / 2 small courgettes

Salt and pepper




Heat the oven to 180 C / 350 F.

In a medium bowl, sift and mix together the almond flour, coconut flour and salt until combined. Then, using a food processor, add in to the flour mixture the cold butter and combine well until you get like little peas.

Add the egg and pulse just until the pastry begins to form.

Using your hands, divide the pastry into four balls, then flatten into a disks, cover with plastic film and refrigerate for 20 minutes.

Transfer the pastry to a top work covered with parchment paper. Lightly dust the surface with tapioca and the pastry disks and roll them to fit a 10.5cm. x 2cm-deep tart tin (4in. x 0.8in).

Carefully transfer the disks pastry to the tarts tins, using your fingers to repair any cracks.

Brush the edges of pastry with the white egg. 

Bake for 10 to 12 minutes. Let cool completely on a wire rack before filling.

Meanwhile the pastry tarts are baking, prepare the filling.

In a small bowl, mix the cottage cheese, egg, lime juice, half the dill and season well. Set aside.

Cut off the top and bottom of the courgette(s) and spiralize to create ribbons. 

Spread the cheese mixture into the pastry cases, then position a courgette ribbon (cut it off if it’s too long) into the centre of the tart, on top of the cheese feeling, and form a rose. 

Cook for 5-8 minutes, making sure the courgettes don’t burn.  Let the tarts rest for 10 minutes before serving. Enjoy! 


Pastry tart recipe from Sweet Paleo