These tarts can be prepared up to a day before and kept covered in the fridge ready to be cooked – just give them 5 minutes more from cold.
SERVES 4 – 30 minutes
– 320g pack ready-rolled puff pastry.
– a little plain flour, for dusting.
– 150g tub soft goat’s cheese.
– 1 tsp herbes de Provence, or chopped herbs from the garden.
– 2 small courgettes, cut into thin rounds.
– 5 tomatoes (not too big), thinly sliced.
– handful pitted black olives.
– leaves from a few thyme sprigs.
– drizzle extra virgin olive oil.
– medium egg, beaten, to glaze.
FOR THE SALAD
– 1 tbsp mild olive oil.
– 2 tsp red wine vinegar.
– 1 tsp Dijon mustard.
– 1 tsp clear honey.
– 100g bag watercress leaves.
Step 1:Heat oven to 220C/200C fan/gas 7. Unroll the pastry and cut it into four rectangles. Score a border about 2cm/¾in from the edge of each piece, then lift on to a lightly floured baking sheet. Mash the goat’s cheese with the herbs, plus some seasoning. Spread over the middles of the tarts.
Step 2:Overlap the courgette and tomato slices on top of the cheese, then scatter with the olives and thyme leaves. Drizzle with a little olive oil. Brush the edges of the pastry with the beaten egg. Bake for 15–20 minutes until the pastry is dark golden and the vegetables are starting to sizzle.
Step 3:Whisk together the oil, vinegar, mustard and honey to make a dressing, then season to taste. Toss with the watercress just before serving the dressed leaves on top of the tarts.
Note : PER SERVING 515 kcals, protein 16g, carbs 34g, fat 35g, sat fat 17g, fibre 2g, sugar 6g, salt 1.5g