Courgette and Goats Cheese Tartlets

Courgette and Goats Cheese Tartlets Recipe (Vegetarian)

Ingredients (make 6 tartlets)

2 tablespoons tomato puree

2 tablespoons lukewarm water

dried oregano

300g courgettes (zucchini, sliced in thin ribbons lengthways, discard the seedy core)

100g fresh goats cheese

pepper

For the shortcrust pastry

100g plain flour (plus extra for dusting)

50g diced unsalted butter

25g cold water

1 pinch salt

1. To make the dough, put the plain flour, salt and butter in a large bowl. Mix with your fingers until you get a fine crumb. Make a well in the centre and pour in the cold water. Knead the ingredients together to shape the dough, flatten it and wrap in clingfilm. Leave to rest in the fridge for at least 30 minutes.

2. Preheat the oven to 180ºC (160ºC fan).

Dust a large flat surface with flour. Roll out the dough (about 2 or 3mm thick) and cut out six 10cm-diameter circles (you can use cookie cutters for that or your tartlet tin). Line 6 tartlet tins (10cm diameter) with the small circles of dough. Prick the bottom of each with a fork.

3. Mix the tomato puree and lukewarm water in a small bowl. Divide the mixture between the six tartlets and spread with the back of a teaspoon. Sprinkle some dried oregano on the tomato puree.

4. Divide the courgette ribbons between the tartlets (you can choose to make mini roses, see pictures above, or just pile them in). Crumble the goats cheese with your fingers or a fork, divide it between the tartlets on top of the courgette ribbons. Season with pepper (I do not add salt as I feel like the cheese already contains enough).

Place the tartlets on a baking tray on the middle shelf of the oven and bake for 20 to 25 minutes (until the pastry and cheese are golden).

Serve the tartlets with a side salad.

Bon appétit!