A super easy tart that looks really pretty. The combination of courgette, red onion marmalade and goat’s cheese is a sure fire winner. Pop a salad on the side and it’s a perfect summer lunch.
320g pack of ready rolled puffed pastry
1 egg, beaten
4-5 teaspoons of Scarlett & Mustard Red Onion Marmalade
1 large courgette, cut into long ribbons with a vegetable peeler
125g soft goat’s cheese
oil to drizzle
salad to serve
1 – Preheat your oven to 180ºC and line a baking tray with greaseproof paper.
2 – Unfurl your pastry and pop on the tray. Score a line 2cm in from all the edges and prick within this to stop the pastry rising in the middle.
3 – Brush the pastry with the beaten egg and cook for 15 minutes until golden.
4 – Meanwhile, roll your courgette ribbons up into little rosettes.
5 – Remove your pastry from the oven and blob over your Red Onion Marmalade. Evenly arrange your courgette whirls over the top and drop pieces of goat’s cheese into any gaps. Drizzle lightly all over your topping with oil (we used rapeseed).
6 – Bake for 15 minutes, until the cheese is bubbling and browning in places. Serve with salad.