Summer Veg & Goats Cheese Tarts

December 1, 2021

Simple yet satisfying, these tarts pop with colour and flavour and will be a fore-ever-go-to have in your baking arsenal for summer gatherings.  Make the pastry bases ahead of time and then store in  the freezer. Then when ready to use, simply add your toppings & bake. You'll get crispier, puffier pastry and who doesn't love that?

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Ingredients

4 sheets frozen puff pastry (semi defrosted)

1 1/2 tbsp Plant-based Nuttelex

110 g goat's cheese

1/2 tsp mixed herbs (eg, time, parsley, rosemary)

freshly ground pepper

2 small zucchinis (sliced)

handful small cherry tomatoes (cut in half)

1/2 cup pitted kalamata olives (sliced in half)

1 egg yolk whisked for brushing pastry edges

fresh baby rocket or micro greens

1 splash balsamic glaze

Tools

2 glasses one slightly bigger than the other to make pastry base and pastry border

Directions

1Stack semi defrosted puff pastry sheets on top of each other and roll out flat between 2 pieces of baking paper

2Take your large glass and place on pastry and cut-out 4 discs -your tart bases. Re-roll the excess pastry again to yield another 2 tart bases

3To create the border, take the smaller glass and press it into the bases, creating a ring around the edge of the discs, this will create a puffy boarder for your tarts. Next pierce the base of your tarts with a fork to release steam during cooking

4In a bowl toss goat’s cheese with herbs, then a splash of balsamic glaze.

5Add a teaspoon of the herb/goat’s cheese mixture onto the base of the tarts then top with zucchini slices, tomatoes & halved olives

6Finish with small dollops of Nuttelex (refer to picture) with a grind of fresh pepper. Then brush pastry edges with beaten egg yolk. Bake in a pre-heated 180C fan forced for 15-20 minutes

7Serve topped with baby rocket or micro greens

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