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Herbed goat’s cheese & summer veg tarts

Herbed goat’s cheese & summer veg tarts

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Crisp, colourful and easy to make, these vegetarian puff pastry tartlets are perfect for every occasion

  • Vegetarian
Nutrition: per serving


  • 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 courgettes , cut into thin rounds
  • 5 tomatoes (not too big), thinly sliced
  • handful pitted black olives
  • leaves from a few thyme sprigs
  • drizzle of extra virgin olive oil
  • medium beaten egg , to glaze

For the salad

  • 1 tbsp mild olive oil
  • 2 tsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp clear honey
  • 100g bag watercress


  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    Whisk together the oil, vinegar, mustard and honey to make a dressing, then season to taste. Toss with the watercress just before serving.

Recipe from Good Food magazine, December 2013

Goes well with


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A star rating of 4.4 out of 5.5 ratings

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