This tart is not only easy to make but full of flavour and vibrancy on a hot summer’s day
- 1 x sheet of Puff Pastry
- 1/2 x Zucchini - finely sliced
- 3 x Tbsp Goat Curd
- 1 x Large Punnet of Heirloom tomatoes - cut in half
- 1/2 Spanish onion - thinly sliced in segments
- 1 x egg - lightly whisked
- Small bunch Basil - leaves torn
- Murray River Salt Flakes
- Freshly ground black pepper
- Rocket leaves - garnish
Pre-heat oven to 170 degrees (fan forced).
Line a baking tray (for easy removal of tart in one piece) and cut pastry sheet to fit.
With an Anolon paring knife, lightly score a 2cm border and smooth out goat curd to the score line.
With an Anolon utility knife, cut the tomatoes in half (leaving a few whole) and spread out. Top with Spanish onion, Zucchini, Basil and season.
Lightly brush the border of the tart with the egg wash and bake for approximately 25 minutes
Garnish with Rocket and serve immediately.
Be careful when scoring the pastry as the juices from the tomato can run out.
If you have left over shortcrust pastry, you can also use for this tart making sure you blind bake before adding the ingredients.>
Prep Time: 15 mins
Cook Time: 25 mins