Ingredients
| 800g zucchini, sliced into thin rounds | |
| 1 teaspoon salt | |
| 500g pre-rolled puff pastry (I used Paneton brand) | |
| ¾ cup ajvar, tomato passata or around 200g soft cheese | |
| 3 tablespoons olive oil | |
| a good handful soft herbs such as basil, mint, chives, dill, chervil etc, chopped | |
| 2 tablespoons pitted olives, roughly chopped | |
| 3-4 anchovies, thinly sliced (optional) |
A tart is always a grand way to use up a glut of zucchini. I’ve used ajvar (roasted vegetable paste) as the base here, but tomato passata or a soft goat’s cheese would also be excellent. It’s essential to have a hot tray to put the tart onto, otherwise the pastry will be undercooked underneath.
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Instructions
| 1. | Put the zucchini in a colander and sprinkle with salt in layers as you go. |
| 2. | Leave for 20 minutes, then wrap up in a clean tea towel and wring to remove excess moisture. |
| 3. | Put a heavy oven tray or pizza stone in the oven and heat the oven to 220°C. |
| 4. | Put the pastry onto a piece of baking paper. |
| 5. | Score the pastry about 1-2cm from the edge to create a border. |
| 6. | Smear the ajvar, tomato passata, or soft cheese inside the border in a thin layer. |
| 7. | Toss the zucchini with the olive oil and herbs and layer over the ajvar. |
| 8. | Top with the olives and/or anchovies if using. |
| 9. | Drizzle with some extra oil. |
| 10. | Slide the tart on the paper onto the hot tray and put into the oven. |
| 11. | Bake for 25-30 minutes or until golden. |
| 12. | Cool for a few minutes before slicing. |
| 13. | Serve with a green salad. |
| 14. | VEGETARIAN |
| 15. | Omit the anchovies. |
| 16. | VEGAN |
| 17. | Use a vegan puff pastry and omit the anchovies. |
Recipes & food styling Ginny Grant / Photography Aaron McLean/ Styling Jessica Hemmings