- 320g pack puff pastry
- a little plain flour, for dusting
- 150g tub soft goat's cheese
- 1 tsp herbes de Provence, or chopped herb from the garden
- 2 small courgette, cut into thin rounds
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 5 tomato (not too big), thinly sliced
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- handful pitted black olives
- leaves from a few thyme sprigs
- drizzle of extra virgin olive oil
- medium beaten egg, to glaze
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
For the salad
- 1 tbsp mild olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 tsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp clear honey
- 100g bag watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
Heat oven to 220C/200C fan/gas 7. Unroll the pastry and cut it into 4 rectangles. Score a border about 2cm in from the edge of each piece, then lift onto a lightly floured baking sheet. Mash the goat’s cheese with the herbs, plus some seasoning. Spread over the middles of the tarts.
Overlap the courgette and tomato slices on top of the cheese, then scatter with the olives and thyme leaves. Drizzle with a little olive oil. Brush the edges of the pastry with egg. Bake for 15-20 mins until the pastry is dark golden and the vegetables are starting to sizzle.
Whisk together the oil, vinegar, mustard and honey to make a dressing, then season to taste. Toss with the watercress just before serving.