Recipe: Courgette and cherry tomato tarts
By Edward Hayden
Time 40 minutes
You will need
For the pastry
175g/6oz plain flour
Pinch of salt
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.