Recipe: Courgette and cherry tomato tarts


By Edward Hayden

Serves 6

Time 40 minutes


You will need

 For the pastry

175g/6oz plain flour

Pinch of salt

75g/3oz butter

A couple of tablespoons of ice cold water

For the filling

1 large courgette, sliced thinly

12 cherry tomatoes, halved

200g/7oz goat’s cheese

3 tbsp basil pesto


1. Sift flour into a large mixing bowl and add a pinch of salt. Rub butter into the flour and salt mixture until it resembles very fine breadcrumbs. Mix in enough ice cold water to bring the mixture together. Kneed the pastry gently to bring the entire mixture together. Cover with cling film and rest in the fridge until required.

2. Preheat the oven to 190˚C/375˚C/Gas Mark 5. Roll out the pastry and use it to line six individual (preferable loose bottomed) fluted flan dishs with the pastry. Divide the sliced courgette and cherry tomatoes between the dishes, top with some of the crumbled goats’ cheese and a little pesto.

3. Bake in the preheated oven for approximately 15-20 minutes until cooked through. Serve with a delicious salad and some additional goats cheese and pesto if desired.

Louise Finn