Herbed goat’s cheese & summer veg tarts

Crisp, colourful and easy to make, these vegetarian puff pastry tartlets are perfect for every occasion

  • Prep:10 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 515
  • fat 35g
  • saturates 17g
  • carbs 34g
  • sugars 6g
  • fibre 2g
  • protein 16g
  • salt 1.5g


  • 320g pack puff pastry
  • a little plain flour, for dusting
  • 150g tub soft goat's cheese
  • 1 tsp herbes de Provence, or chopped herb from the garden
  • 2 small courgettes, cut into thin rounds
  • 5 tomatoes (not too big), thinly sliced
  • handful pitted black olives
  • leaves from a few thyme sprigs
  • drizzle of extra virgin olive oil
  • medium beaten egg, to glaze
  • 1 tbsp mild olive oil
  • 2 tsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp clear honey
  • 100g bag watercress


  1. Heat oven to 220C/200C fan/gas 7. Unroll the pastry and cut it into 4 rectangles. Score a border about 2cm in from the edge of each piece, then lift onto a lightly floured baking sheet. Mash the goat’s cheese with the herbs, plus some seasoning. Spread over the middles of the tarts.

  2. Overlap the courgette and tomato slices on top of the cheese, then scatter with the olives and thyme leaves. Drizzle with a little olive oil. Brush the edges of the pastry with egg. Bake for 15-20 mins until the pastry is dark golden and the vegetables are starting to sizzle.

  3. Whisk together the oil, vinegar, mustard and honey to make a dressing, then season to taste. Toss with the watercress just before serving.

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