Tomato, Zucchini & Blue Cheese Tarts

  • Prep Time: 15 minutes
  • Cooking Time: 15 minutes
  • Servings: 4
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These Tomato, Zucchini & Blue Cheese Tarts can be made as one big tart or four smaller ones. You can also cut them into little fingers as a canape.

Ingredients

  • 1 sheet ready-rolled butter puff pastry
  • 1 tablespoon (20ml) milk
  • 80g soft blue cheese, crumbled
  • 2 baby zucchini (80g), sliced lengthways
  • 16 cherry tomatoes, halved
  • 1 tablespoon extra virgin olive oil
  • ½ cup (40g) finely grated parmesan cheese

Instructions

  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 a splash of oil.
  4. Bake, uncovered, in very hot oven for about 12 minutes or until pastry is puffed and browned.

 

Notes

To make a sweet version using this easy technique, see Apple or Seasonal Fruit Galette.

Watch Lyndey prepares this on YouTube.

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