Courgette, Fennel and Cherry Tomato Tarts

Photos by Simon Lambert

Serves: 4

Preparation time: 15 minutes

Cooking time: 20–25 minutes

Skill level: Easy–Medium

Vegetarian

Ingredients

• 1 sheet Heritage Bakers flaky puff pastry,  just thawed

• 1 Tbsp Dijon mustard

• 60 g grated cheese (Gruyère, mozzarella, or mild cheddar)

• 1 small courgette (zucchini), peeled into ribbons

• ½ small fennel bulb, finely shaved (keep the feathery tops)

• 100 g cherry tomatoes, halved

• 2 Tbsp olive oil

• 1 tsp lemon juice

• Sea salt flakes and cracked black pepper

• Fennel tops, to finish

Method

1. Preheat the oven to 200 °C (180 °C fan) and line a baking tray with parchment paper.

2. Cut the puff pastry sheet into 4 even rectangles or squares.

3. Place on the prepared tray and score a 1 cm border around each tart (without cutting through).

4. Prick the centres lightly with a fork.

5. Add base layer

6. Spread a thin layer of Dijon mustard over each base (inside the scored border).

7. Sprinkle evenly with the grated cheese.

Prepare topping

In a bowl, toss the courgette ribbons, shaved fennel, and cherry tomatoes with olive oil, lemon juice, sea salt, and cracked pepper until lightly coated.

Recipes by Alison Lambert