They’re the perfect lunch with the girls. These little wonderfully tasty tarts are made with puff pastry.
Food Editor Lyndey Milan takes the complication out of working with pastry. She has a few tips in this video, including how to cut down on washing up!
Makes 4 (can be made as one big tart or four smaller ones)
Preparation time 15 mins.
Cooking time 15 mins
1 sheet ready-rolled butter puff pastry
1 tablespoon (20ml) milk
80g soft goats or blue cheese, crumbled
2 baby zucchini (80g), shaved lengthways
24 cherry tomatoes, halved
1 tablespoon olive oil
1/2 cup (40g) finely grated parmesan cheese
1 Preheat oven to very hot (230’C). Cut pastry sheet into quarters.
2 Place the pastry pieces on an oven tray lined with baking paper.. Fold pastry edges in to make a 1cm border around the outside. Prick inside of pastry to inhibit rising. Brush border with milk.
3 Sprinkle cheese over the centre of the pastry. Arrange zucchini and tomatoes on top; sprinkle with parmesan and splash with oil.
4 Bake, uncovered, in very hot oven for about 12 minutes or until pastry is puffed and browned.