Tomato, Zucchini & Blue Cheese Tarts
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.
Preparation time: 15 minutes
Cooking time: 15 minutes
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
- Preheat oven to very hot (230’C). Cut pastry sheet into quarters.
- 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.
- Sprinkle cheese over the centre of the pastry. Arrange zucchini and tomatoes on top; sprinkle with parmesan and a splash of oil.
- Bake, uncovered, in very hot oven for about 12 minutes or until pastry is puffed and browned.
To make a sweet version using this easy technique, see Apple or Seasonal Fruit Galette.