Courgette and Sun-Dried Tomato Tart

Name: Courgette and Sun-Dried Tomato Tart with Rocket Salad
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Courgette; 2 Sundried Tomatoes; 1 Vine Tomatoes; 4 Cream Cheese; 1.5 Parmesan Cheese; 1 Puff Pastry Sheet; 1 Dried Oregano; 1 Wild Rocket

with Rocket Salad

Recipe Development TeamPublished on March 10, 2015

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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. *Step aside Mary Berry!

Tags:

Veggie

Allergens:

Milk

•Cereals containing gluten

The quantities provided above are averages only.

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.

Total30 minutes

Active

DifficultyEasy

Ingredients

serving amount

Courgette

(May contain traces of: Celery)

Sundried Tomatoes

Vine Tomatoes

Cream Cheese

(Contains: Milk)

1.5

Parmesan Cheese

(Contains: Milk)

Puff Pastry Sheet

(Contains: Cereals containing gluten)

Dried Oregano

Wild Rocket

Nutritional information

/ per serving

Energy (kcal)501 kcal

Energy (kJ)2096 kJ

Fat34 g

of which saturates12 g

Carbohydrate37 g

Protein15 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Knife

•Large Frying Pan

•Baking Tray

Cooking Instructions and Tips

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.

Take the pastry out when it's nice and golden

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.