Name: Herbed goat’s cheese & summer veg tarts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 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; 1 tbsp mild olive oil; 2 tsp red wine vinegar; 1 tsp Dijon mustard; 1 tsp clear honey; 100g bag watercress

Home
Recipes
Herbed goat’s cheese & summer veg tarts

Herbed goat’s cheese & summer veg tarts

Jane Hornby

Save recipe

Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.4 out of 5.5 ratingsRate

loading...

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

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Long amaretto sours

A star rating of 5 out of 5.4 ratings

New potato & sundried tomato salad

A star rating of 4.9 out of 5.9 ratings

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal515
fat35g
saturates17g
carbs34g
sugars6g
fibre2g
protein16g
salt1.5g

Method

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.4 out of 5.5 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now