Courgette and Tomato Tart with Blue Cheese Recipe
A crispy zucchini and tomato tart featuring grilled zucchini and richly caramelized onions in balsamic vinegar, topped with chopped cherry tomatoes and blue cheese. This mouthwatering tart is served with a fresh green salad and a tomato dressing.
Ingredients
Puff Pastry
- 10 grams plain flour
- 250 grams puff pastry
Courgette tomato tart
- 2 tsp balsamic vinegar
- black pepper (to taste)
- 90 grams blue cheese
- 10 grams butter
- 50 grams cherry tomatoes
- 1 whole courgette
- 1 whole onions
- salt (to taste)
- 15 grams brown sugar
- 1 whole egg
- 2 tbsp olive oil
Salad
- 100 grams cherry tomatoes
- 0.25 whole cucumber
- 40 grams Salad leaves
Dressing
- black pepper (to taste)
- 1 cloves garlic
- 2 tbsp olive oil
- 1 tsp pesto
- 1 tbsp red wine vinegar
- salt (to taste)
- 2 grams granulated sugar
- 0.25 tbsp tomato puree
- 20 ml water
Instructions
- remove the pastry from the freezer
- line a baking tray with greaseproof paper, roll out the pastry into a rectangle 3 mm thick, cut the pastry into 4 squares, score a 2 cm border around each square, prick the pastry inside the square only, place on a baking tray, cover with cling film, rest for 10 mins in the fridge
- heat the butter and half the oil together in the frying pan, peel and finely slice the onion(s), add to the frying pan, cook until soft
- add the balsamic vinegar to the frying pan, add the sugar, cook slowly till the onions caramelise, remove from the pan and set a side.
- cut the courgette into 1 cm thick slices diagonally, heat the remaining oil in the frying pan, fry the courgette on both sides in batches until golden brown set a side
- set the oven to 200C 400F or gas mark 6, wash and cut the tomatoes into quarters, cut the cheese into cubes
- spread the onions and courgettes over the pastry squares, sprinkle with tomato slices, add the cheese, season with salt and pepper
- break the egg(s) into the shallow bowl and beat with a fork, Egg wash the border of the pastry, place in the oven, bake for 20 mins, until golden brown
- while the pastry is cooking
- wash mixed leaves and place in a serving bowl., place a cross on the top of the cucumber, then slice the cucumber to form quarters, sprinkle over the salad leaves, wash the cherry tomatoes and then slice in half, sprinkle over the salad leaves
- peel and crush the garlic using the garlic crusher or chop finely, Make the tomato dressing by mixing together the olive oil, red wine vinegar, garlic (crushed) tomato puree, pesto, sugar water in a bowl, Season to taste with salt and pepper. Add a little extra sugar if it is to tart
- remove the tarts from the oven, place the tart on a serving plate, add the salad and dressing
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