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Tomatoes, Courgette and Parmesan Tarts
Ingredients:
- 1 sheet ready 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
Method:
Preheat the oven to a temperature of 200cUsing a 4 inch 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 a lot and bake for 12-15 minutes until pastry discs are pale golden, crisp and flat. remove the top baking tray.
Meanwhile, preheat the 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 tomato 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 cheese melts and slightly golden.
Serve with salads.
Enjoy with a nice glass of Italian chilled wine
Difficulty: Easy
This entry was posted in Pies, Recipes, Salads, Vegetables and tagged food, Recipes, tart, traditional maltese recipes. Bookmark the permalink.
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