CHEESE AND COURGETTE TART



Prep time: 15min; Cooking time: 30min
Serves 4-6

2 small courgettes, sliced
A little olive oil
500g pack puff pastry
A little flour for rolling out
3tbsp sundried tomato pesto
3-4tbsp sliced marinated yellow peppers
50g Kerry LowLow mature cheese, grated

1 Preheat the oven to 220C (200C fan oven) gas mark 7. Put the courgettes on a baking sheet, brush each side with oil and season well. Roast for 5min each side until golden.2 Roll out the puff pastry on a lightly floured work surface or board, one way only, until it measures around 30.5cm x 15cm. Slide onto a baking sheet. 3 Score a border with a sharp knife around 1cm from the edge all the way round the pastry. Use a fork to prick the base all over, then spread the pesto on top. Top with the courgettes, arranging them over the base, then tuck the marinated peppers evenly on top. Sprinkle with the cheese.4 Bake for 20min until the tart is risen and golden. Cut into slices and serve straight away with a green salad.

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