{"id":4834,"date":"2018-07-28T13:00:21","date_gmt":"2018-07-28T12:00:21","guid":{"rendered":"http:\/\/wenvoe.org.uk\/?p=4834"},"modified":"2018-07-28T14:27:22","modified_gmt":"2018-07-28T13:27:22","slug":"courgette-and-tomato-tart","status":"publish","type":"post","link":"http:\/\/wenvoe.org.uk\/?p=4834","title":{"rendered":"Courgette and Tomato Tart"},"content":{"rendered":"

\n\tCourgette and Tomato Tart <\/strong><\/span>\n<\/p>\n

\n\t375 ready rolled puff pastry<\/span>\n<\/p>\n

\n\t200g cherry tomatoes, cut in half<\/span>\n<\/p>\n

\n\t250g good mature cheddar cheese<\/span>\n<\/p>\n

\n\t3 – 4 medium\/large sized courgettes, cut into rounds<\/span>\n<\/p>\n

\n\tOlive oil<\/span>\n<\/p>\n

\n\t1 tbsp dried mixed herbs<\/span>\n<\/p>\n

\n\tFresh black pepper and sea salt<\/span>\n<\/p>\n

\n\tI egg beaten<\/span>\n<\/p>\n

\n\tHeat 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.<\/span>\n<\/p>\n

\n\tServe with baby, buttered new potatoes and a selec\u200btion of meats cooked on the BBQ.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[129],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-1fY","jetpack-related-posts":[{"id":3509,"url":"http:\/\/wenvoe.org.uk\/?p=3509","url_meta":{"origin":4834,"position":0},"title":"Glazed Plum Cake Courgette, Basil and Ricotta Tart","author":"Alan Williams","date":"28th July 2017","format":false,"excerpt":"\u00a0 Glazed Plum Cake Courgette, Basil and Ricotta Tart 375g ready rolled puff pastry 1 x 250g tub ricotta 3tbsp grated Grana Padano cheese ! large egg beaten handful of fresh basil 3 spring onions, trimmed and thinly sliced 75g thin parma ham, sliced into strips 1 large clove of\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":15453,"url":"http:\/\/wenvoe.org.uk\/?p=15453","url_meta":{"origin":4834,"position":1},"title":"Crispy Filo Tart with Seasonal Veg","author":"Alan Williams","date":"3rd May 2025","format":false,"excerpt":"May is blooming marvellous!! 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