Sometimes referred to as zucchini, Courgette has a very delicate flavour which works well in the production of a very light summer starter.
1. Preheat the oven to 190C/375F/Gas Mark 5
2. Using a large biscuit cutter cut out discs or lengths of puff pastry and place them on a lined baking sheet. Alternatively, you can decide to do one large sheet.
3. Prick the centre of them with a fork and spread a thin layer of the basil pesto
4.Thinly slice the courgettes (vertically or horizontally) and neatly arrange them on top of the pastry discs.
5. Half the cherry tomatoes and place two tomatoes on top of each piece of pastry and scatter some of the goat’s cheese on top also.
6. Drizzle with a tiny amount of oil and some salt and pepper (At this stage the tartlets can be popped into the fridge and cooked when you desire)
7. Bake the tartlets in the hot oven for approximately 20 minutes until the pastry is golden brown and the ingredients cooked through.
8. Serve with some salad and some additional basil pesto.
Additional Notes:
You could use a thick black olive paste in this recipe rather than the basil pesto
Basil Pesto
This pesto is ideal to stir into cooked pasta or to use as a simple salad dressing.
1 large handful fresh basil leaves
1 dessertspoon grated parmesan cheese
1 dessertspoon pine nuts-toasted or untoasted
2 cloves of garlic
100-150ml olive oil
1 teaspoon of lemon juice
1. Place all ingredients into a food processor and blitz.
2. Store the pesto in a sterilized jar in the fridge for up to 2 weeks
