Courgette and Tomato Tart

Courgette and Tomato Tart

375 ready rolled puff pastry

200g cherry tomatoes, cut in half

250g good mature cheddar cheese

3 – 4 medium/large sized courgettes, cut into rounds

Olive oil

1 tbsp dried mixed herbs

Fresh black pepper and sea salt

I egg beaten

Heat oven to 195C. Lightly oil a 25cm x 38cm bak-ing tray. Roll out pastry [if required to fit tray]. Transfer pastry to the tray and score a 2cm border around the edge of the pastry. [Don’t cut through]. Spread the cheese over the pastry up to the score line. Cover the cheese with the sliced courgettes, over lapping as required. Gently brush the courgettes with olive oil. Scatter the cut tomatoes evenly on to the courgettes. Sprinkle the mixed herbs over the top. Add the black pepper and sea salt. Brush the edge with the beaten egg. Bake in the oven for about 20 – 25 mins until the cheese has melted and the edge has risen and golden.

Serve with baby, buttered new potatoes and a selec​tion of meats cooked on the BBQ.