I have a thing for puff pastry. Covering a creamy chicken pie, twisted into cheese straws, folded over fruit to make a freeform galette, twisted with cinnamon sugar into tightly swirled palmiers – I’ll take them all please. This recipe therefore marks my continued quest to incorporate pastry into my diet in a way that isn’t completely over indulgent and unhealthy.
These tarts are one of the simplest ways to get some flaky, buttery puff pastry into my diet whilst simultaneously getting some vegetables. It’s also really good for getting vegetables to stretch frugally far – just one courgette and three tomatoes make six tarts. These can either feed a crowd or, if you’re a student like me cooking for one, be stored in Tupperware and reheated for 5-10 minutes in the oven every day for a speedy hot lunch that isn’t a toasted bagel.
Tomato, courgette and pesto tarts
- 1 package of ready rolled puff pastry
- ½ tub of pesto
- 1 courgette
- 3 large tomatoes
Preheat the oven to 190’C. Unroll the pastry. Cut it in half horizontally, and into thirds vertically, giving you six even squares of pastry. Spread these out on two lined baking trays. Use a sharp knife to score a 1cm border around the edge of each square – do not cut all the way through.
Spread the pesto into the middle of each tart, right up to the border. Thinly slice the courgette and tomatoes. Lay over the pesto in alternating rows, creating whatever patterns you like.
Bake for 25 minutes, until the pastry is risen, golden, and crisp on the base.