Imagine a culinary masterpiece that combines the delicate sweetness of roasted vegetables with the bold, tangy punch of Stilton cheese, all nestled on a perfectly crisp puff pastry base. These Courgette, Fennel, and Tomato Tarts are not just a recipe – they're a gastronomic journey that will elevate your cooking from ordinary to extraordinary. Whether you're looking to impress dinner guests or treat yourself to a luxurious lunch, these elegant tarts promise a symphony of flavors that will tantalize your taste buds and make you feel like a professional chef in your own kitchen.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hrs 15 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 sheet puff pastry
- 2 courgettes, sliced
- 1 fennel bulb, sliced
- 2 tomatoes, sliced
- 100g Stilton cheese, crumbled
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- Unroll the puff pastry sheet and cut into 4 equal rectangular pieces. Place them on the prepared baking sheet, leaving space between each tart.
- Slice the courgettes and fennel bulb thinly using a sharp knife or mandoline. Ensure slices are approximately 2-3mm thick for even cooking.
- Drizzle olive oil over the pastry bases, leaving a small border around the edges for a crisp pastry frame.
- Arrange alternating layers of courgette, fennel, and tomato slices on each pastry base, slightly overlapping the vegetables for an attractive presentation.
- Season the vegetable layers generously with salt and freshly ground black pepper.
- Crumble the Stilton cheese evenly over the top of each tart, distributing the cheese fragments across the vegetables.
- Bake in the preheated oven for 35-45 minutes, or until the pastry is golden brown and crisp, and the vegetables are lightly caramelized.
- Remove from the oven and let cool for 5 minutes before garnishing with fresh basil leaves.
- Serve warm as a light lunch or appetizer, accompanied by a crisp green salad if desired.
Tips
- Use a mandoline slicer for uniform vegetable slices to ensure even cooking and a stunning presentation.
- Leave a small border around the pastry edges to create a beautiful, crisp pastry frame.
- For the most vibrant flavor, use ripe, in-season tomatoes and fresh fennel.
- Don't overcrowd the vegetables – slightly overlapping is key for both aesthetics and even cooking.
- Let the tarts rest for 5 minutes after baking to allow the pastry to set and make cutting easier.
- For extra flavor, you can brush the pastry edges with egg wash before baking for a golden, glossy finish.
- Serve immediately or at room temperature for the best texture and taste.
- Experiment with different cheese varieties if Stilton isn't to your liking – goat cheese or feta work wonderfully too.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 12g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 25mg
