Few things make dinner feel more effortless than a sheet of puff pastry. This tomato, baby marrow and goat’s cheese tart turns it into a golden, crisp base for juicy tomatoes, tender baby marrows and creamy goat’s cheese, with dried oregano and a drizzle of balsamic to finish. It’s simple enough for a weeknight but pretty enough to serve when you have people over.
Tomato, baby marrow and goat’s cheese tart
Ingredients
- 400g store-bought puff pastry
- 3 sliced tomatoes
- 200g sliced baby marrows
- 2 x 100g sliced goat’s cheese logs
- salt and freshly ground black pepper
- dried oregano
- balsamic vinegar
Instructions
Preheat the oven to 200˚C.
Grease and line a baking sheet with baking paper. Set aside until needed.
On a lightly floured work surface, roll out 400g store-bought puff pastry. Transfer to the prepared baking sheet and, using a fork, pierce the entire base.
Bake in the preheated oven until golden brown and puffed, about 10 minutes.
Leaving a 3cm border along the edges, arrange 3 sliced tomatoes, 200g sliced baby marrows and 2 x 100g sliced goat’s cheese logs on the pastry.
Season to taste with salt and freshly ground black pepper.
Return to the oven and bake until the toppings are soft and slightly charred in places, about 15 minutes.
Remove from oven and sprinkle with dried oregano.
Serve hot, drizzled with balsamic vinegar.
Recipe and styling by Nomvuselelo Mncube
Photograph by Dylan Swart
Also See: Roasted carrot and red onion tart with goat’s cheese and a red wine vinegar glaze
Roasted carrot and red onion tart with goat’s cheese and a red wine vinegar glaze
Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine. www.imkawebb.com
