Goats' cheese, courgette and tomato tart


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375g pack ready-rolled puff pastry

50g rocket, washed

100g good quality green olives

100g (3½oz) baby plum tomatoes, halved

200g soft goats' cheese

20ml olive oil


1. Preheat the oven to 200C (180C fan) mark 6. Unroll the pastry and cut into 10cm squares. Score a line 1cm (½in) in from each edge with a sharp knife, without cutting through the pastry. Put on a baking sheet lined with greaseproof paper and bake for 15-20min. Leave to cool slightly.

2. Meanwhile place the goats' cheese, half the rocket with the olives and the olive oil into a food processor or blender to make a rough paste.

3. Lightly press down on the pastry in the centre. Spread over the goat's cheese paste and top with the tomato halves.

4. Return the tart to the oven for 10 minutes until golden. Serve garnished with the remaining rocket.

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