Tomato, baby marrow and goat’s cheese tart

Tomato, baby marrow and goat’s cheese tart

This cost-effective family supper is fuss-free and will still impress the whole gang!

Recipe and styling by Nomvuselelo Mncube

Photograph by Dylan Swart

Serves 4 EASY 40 mins

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.

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