Summer Veg & Goats Cheese Tarts

December 1, 2021

Simple yet satisfying, these tarts pop with colour and flavour and will be a fore-ever-go-to have in your baking arsenal for summer gatherings.  Make the pastry bases ahead of time and then store in  the freezer. Then when ready to use, simply add your toppings & bake. You'll get crispier, puffier pastry and who doesn't love that?

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4 sheets frozen puff pastry (semi defrosted)

1 1/2 tbsp Plant-based Nuttelex

110 g goat's cheese

1/2 tsp mixed herbs (eg, time, parsley, rosemary)

freshly ground pepper

2 small zucchinis (sliced)

handful small cherry tomatoes (cut in half)

1/2 cup pitted kalamata olives (sliced in half)

1 egg yolk whisked for brushing pastry edges

fresh baby rocket or micro greens

1 splash balsamic glaze


2 glasses one slightly bigger than the other to make pastry base and pastry border


1Stack semi defrosted puff pastry sheets on top of each other and roll out flat between 2 pieces of baking paper

2Take your large glass and place on pastry and cut-out 4 discs -your tart bases. Re-roll the excess pastry again to yield another 2 tart bases

3To create the border, take the smaller glass and press it into the bases, creating a ring around the edge of the discs, this will create a puffy boarder for your tarts. Next pierce the base of your tarts with a fork to release steam during cooking

4In a bowl toss goat’s cheese with herbs, then a splash of balsamic glaze.

5Add a teaspoon of the herb/goat’s cheese mixture onto the base of the tarts then top with zucchini slices, tomatoes & halved olives

6Finish with small dollops of Nuttelex (refer to picture) with a grind of fresh pepper. Then brush pastry edges with beaten egg yolk. Bake in a pre-heated 180C fan forced for 15-20 minutes

7Serve topped with baby rocket or micro greens