Herby Courgette Tarts

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Whip up these herby courgette tarts for a deliciously light and versatile meal! Perfect for using up leftover mascarpone from the cheese twists, they’re bursting with flavor and can be paired with new potatoes and veg for a satisfying lunch or dinner. I took these as a snack for a walk yesterday and they did the job! 


 These tarts are also great for weaning—just ensure any nuts are crushed to a fine crumb or skip them entirely for little ones. Cut the tarts into finger width strips to serve to littles! A simple yet tasty way to enjoy wholesome ingredients!




Ingredients 


1 Courgette 

10 plumb tomatoes 

1/2 tub Mascapone 

1 tsp garlic pepper

1 tsp Italian/ mixed herbs 

1 roll pre made puff pastry

Handful of Hazelnuts (pine nuts or almonds/ ground almonds also work well!)

Handful of grated cheese 

2 tbsp oil 



How to do


Preheat the oven to 200⁰c and remove the puff pastry from the fridge. 


Thinly slice the courgette into wafer thin slices and half the plumb tomatoes.


Mix the herbs and garlic pepper with the mascapone, taste and add more if required or personal preference.


Using a pizza cutter, slice the puff pastry into smaller tarts. I opted to cut in half, then half again. Then made 4 smaller and two larger tarts. 


Create a border of roughly 1cm, I traced this lightly with the pizza cutter. Apply the mascapone herb mix, courgette slices and cherry tomatoes. 


In a sandwich bag, grab some hazelnuts and use a rolling pin to crush into a fine crumb. 


Scatter the cheese and nuts over the tarts. Glaze the borders with a little oil, veg or sunflower is fine! Pop in the oven for around 20-25 minutes until the pastry is puffed up nicely and cooked through. 

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