Tomato and zucchini tart with pesto

40 min

for 4 people

Food writer and stylist.

This tart makes delicious lunch dish — serve with cheeses or sliced cold meats and a green salad.

Ingredients

2 sheets	Butter puff pastry, slightly thawed
1	Egg, lightly beaten
12	Roma tomatoes, small, up to 14, cut in half lengthwise (Main)
1 tsp	Sugar
2 Tbsp	Basil pesto
4	Zucchini, small, firm (Main)
1	Lemon, juice
4 Tbsp	Olive oil
1 cup	Basil leaves, torn
1 cup	Watercress, picked
1	Fennel bulb, very thinly sliced (optional)

Lightly flour the bench top and place pastry sheets one on top of the other.
Roll out the pastry into a round large enough to fit your baking tray (at least 26cm).
Use a large sharp knife to trim pastry to make it round in shape if necessary, then lightly cut a 2.5cm border all the way around the rolled pastry.
Lightly prick the outside edge with a fork if you don't want the pastry to puff too much.
Place the pastry in the refrigerator to rest for at least 30 minutes.
Heat the oven to 200C. Remove the pastry from the refrigerator and brush with the egg wash.
Place the tomatoes in a bowl with the sugar and season with salt and freshly ground black pepper. Arrange tomatoes over the pastry.
Place the tart in the hot oven and turn the heat up to 210C, so the pastry begins to cook quickly.
Cook for 25-30 minutes until the pastry is well browned around the edges and base with no sign of any "wet'' looking patches.
Remove from the oven and place on a wire rack for 10 minutes. Drizzle over the pesto.
Meanwhile, thinly slice the zucchini into ribbons, then slice into thin strips.
Place in a colander, toss with 2 pinches of salt and leave to stand for 3 minutes.
Rinse off salt and pat dry with kitchen paper. Place in a large bowl, add the lemon juice and oil and stand again for 3 minutes.
Season with salt & freshly ground black pepper.
Mix basil leaves and watercress through the zucchini and fennel (if using), and place on top of the warm tart.
Cut into wedges for serving.