Courgette Tomato and Olive Tart

By á-1289

Ingredients

• Puff pastry, rolled out to 30.cm diameter and placed on baking parchment on baking sheet.
• 3 courgettes
• 12 large plum tomatoes
• 250g. mascarpone
• 50g. grated Parmesan
• Basil
• 16 stoned and chopped black olives
• 3 tbsp. olive oil
• s. and p.

Preparation

Step 1

Preheat oven to 200C.
Wash and trim tomatoes and courgettes and cut into 1/2cm slices, keeping the tomato ends.
Mix cheeses basil and olives together and season.
Spread on pastry leaving a 2.5 cm border all around (Score with knife?)
Layer tomatoes and courgettes alternately, tightly overlapping in a circle from outside.
Fill center with tomato ends.
Season, drizzle with olive oil and bake 30-35 mins.
Turn oven down to 160C. and continue baking another 20-25 mins or until topping starts to caramelize.
Allow to cool before slicing. Serve slightly warm.