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  • 1sheet readt rolled puff pastry

    1 large courgette, cut into 5mm(1/4 inch) thick slices

    olive oil

    4 large beefy ripe tomatoes, sliced (not too thick)

    freshly ground parmesan cheese

    salt and freshly ground black pepper

    Preheat oven to gas 7/220c/fan ovens 200c

    using a 4inch saucer as a template, cut out four discs of pastry and place them on a non stick baking tray(i do not butter the tray, just dust it with a bit of flour)

    Prick the pastry well with a fork

    place an other non stick tray on top of the pastry so it won't rise alot andbake for 12-15 minutes until pastry discs are pale golden, crisp and flat. remove the top baking tray.

    Meanwhile, preheat grill. brush one side of the courgette slices with oil. arrange them on a baking tray oiled side up and grill them under a high heat for until they are golden and soft.

    lay the courgette slices on the four pastry discs. place the tom slices on top, arranged so the slices overlap each other like a flower. you can pile the slices high because they shrink while cooking. season well and sprinkle over some oregano.

    Sprinkle over the parmesan

    Return the tarts to the oven for another 7 minutes or so, until the chees melts and slightly golden.

    Serve with salads

    Enjoy with a nice glas of Italian chilled wine

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    Posted on 16:13 on 06 May