Courgette and Sun-Dried Tomato Tart
with Rocket Salad
Pastry might seem like it’s the preserve of people who have way too much time on their hands but tonight we’re making it easy*! And here’s some HelloFresh trivia for you … during the drying process sun-dried tomatoes can loose up to 93% of their weight! At the same time the flavours become concentrated to give you that delicious hit of sweetness.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Courgette
(May contain Celery)
2
Sundried Tomatoes
1
Vine Tomatoes
4
Cream Cheese
(Contains Milk)
1.5
Parmesan Cheese
(Contains Milk)
1
Puff Pastry Sheet
(Contains Cereals containing gluten)
1
Dried Oregano
1
Wild Rocket
Nutritional information
Utensils
Instructions
Preheat the oven to 200 degrees. Slice the courgette into very thin discs (less than ½ cm thick). Very finely chop the sundried tomato. Very, very finely slice the tomato.
Heat a large non-stick pan on high heat. In a bowl mix the courgette slices gently with 2 tsp olive oil. Fry the courgettes for a minute on each side and remove to a plate. Tip: Do not overcrowd the pan - space the courgettes out to brown them off.
Mix the cream cheese with the sun-dried tomato and grate in half of the parmesan. Tip: To loosen up the cheese add a tbsp of milk if you have it (or 1 tbsp water if not).
Unroll the pastry onto a lightly greased baking tray and trim the edges to form a rectangle. Using a kitchen knife mark a border around the tart, 1cm from the edge.
Spread the cream cheese mixture inside the border. Place the courgette and tomato slices on top of the tart and scatter over the oregano. Sprinkle on a pinch of salt and a few good grinds of black pepper. Tip: For a more golden finish brush the 1cm pastry border with a little milk if you have some.
Bake for 15-20 mins until the pastry has risen and is nice and golden.
Mix your rocket with 2 tsp of best quality olive oil and a pinch of salt and pepper.
Scatter the rocket and remaining cheese over the cooked tart and serve it straight away. Tip: We like serving one large tart to cut at the table but you can make mini ones of you like.
