- 3 salad tomatoes
- 1 courgette
- 50g green pesto
- 150g crème fraîche
- 1 garlic clove, crushed
- 375g ready-rolled lighter puff pastry
- 1½ tbsp olive oil
- 500g baby potatoes, cleaned and halved if large
- Heat the oven to gas 7, 220°C, fan 200°C and put a large baking sheet in the oven to heat up.
- Thinly slice the tomatoes. Use a vegetable peeler to peel the courgette into long ribbons. Mix the pesto, crème fraîche and garlic together in a small bowl with some seasoning.
- Unroll the puff pastry (keeping it on the baking paper) and score a 1cm border around the edge of the pastry, without going all the way through. Spread the crème fraîche mixture across the pastry, going up to the border.
- Arrange the tomato, overlapping slightly, across the pastry. Season and drizzle with ½ tbsp oil. Slide the tart onto the preheated baking tray using the paper and bake for 20 mins until golden and puffed. Remove from the oven, add the courgette ribbons to the tart and cook for a further 5 mins until just beginning to soften.
- Meanwhile, cook the potatoes in boiling salted water for 15-20 mins until tender when pierced with the tip of a knife. Drain and drizzle with the remaining olive oil before serving with slices of the tart.
Recipe courtesy of Tesco Ireland.
If you really want to elevate this tart and aren't tight on time, why not try make your own puff pastry from scratch? Trust us, it's easier than it sounds. Click here for a beginner's guide to pastry.