Phil Vickery's Mediterranean open veg tart with goat’s cheese
Topped with goat’s cheese, Phil Vickery serves up a refreshing savoury tart designed to get your taste buds tingling this summer.
A perfect and easy Monday meal that you can also freeze for another day.
Mediterranean vegetable and goat's cheese open tart
320g sheet ready rolled puff pastry
460g jar roasted peppers, drained
150g pitted black olives
2 large courgettes, cut into ribbons
Olive oil, to drizzle
200g baby plum tomatoes, halved
4 tbsp roughly chopped fresh basil
75g soft goats cheese or a cheese of your choice (optional)
garlic mayonnaise, to serve
Preheat the oven to 200C / Gas 6. Roll out the pastry as thinly as possible then dock with a fork
Spread on the pesto, leaving a 2-3cm clear edge all around the pastry
Roughly chop the peppers and olives together and evenly spread over the pastry. Arrange the courgette ribbons over the peppers then sprinkle over the pinenuts, drizzle with olive oil and season well with salt and pepper.
Place assembled tart in the oven and cook for 35 - 45 minutes or until lightly browned and cooked through
Once cooked, remove from the oven, dot over the tomatoes, cheese, if using and sprinkle over the fresh basil. If liked, return to the oven for approximately 5 minutes to warm the tomatoes, cheese and basil. Serve with garlic mayonnaise.