Title

Tomato and courgette tart

Ingredients

Method

375gm ready rolled puff pastry
4 large vine tomatoes sliced and juice discarded
1 medium courgette cut into thin rounds
90gm tomato paste
1tbs pine nuts
150gm goats cheese log cut into rounds
virgin olive oil to drizzle
2 sprigs thyme

Preheat oven to 200oC, fan 180oC, gas mark 6. Unroll pastry sheet on to a baking tray. Score 1cm border round the edge without cutting through the pastry. Prick within border all over with a fork and bake for 15 minutes until risen and pale brown. Remove tray and gently press down the middle of the pastry.

Spread tomato paste over pastry within the border and arrange the tomatoes and courgette slices on top. Scatter over the pine nuts and top with the goats cheese and drizzle with the olive oil and scatted with the thyme leaves.

Bake for 15 – 20 minutes until the pastry is crisp and golden. Can be served hot or cold. Serves four or more as part of a buffet.

  © Slopefield Allotment Association 2021