Name: Zucchini, black olive and goat’s cheese tarts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 - 6
Ingredients: 2 squares (about 25cm) shortcrust pastry (see note); 60 gm (½ cup) pitted black olives, such as Kalamata; 1 anchovy fillet, chopped; 1 garlic clove, chopped; 1 tsp finely chopped thyme; 2 tbsp extra-virgin olive oil, plus extra for drizzling; 100 gm goat's curd, crumbled; 2 small zucchini, thinly sliced; 1 egg yolk, beaten; 2 tsp aged red wine vinegar; ½ cup (loosely packed) basil leaves

If you plan on entertaining soon, make a double batch of the olive and goat’s cheese spread to serve with crudités.

Ingredients

2 squares (about 25cm) shortcrust pastry (see note)

60 gm (½ cup) pitted black olives, such as Kalamata

1 anchovy fillet, chopped

1 garlic clove, chopped

1 tsp finely chopped thyme

2 tbsp extra-virgin olive oil, plus extra for drizzling

100 gm goat's curd, crumbled

2 small zucchini, thinly sliced

1 egg yolk, beaten

2 tsp aged red wine vinegar

½ cup (loosely packed) basil leaves

Method

1.Preheat oven to 220°C, and place two large baking trays in oven to heat. Place each pastry square on a piece of baking paper.

2.Process olives, anchovy, garlic, thyme and half the oil to a coarse paste in a small food processor. Add goat’s curd, blend to combine, and season to taste. Spread mixture over pastry, leaving a 1.5cm border. Top each tart with a quarter of the zucchini, brush borders with egg yolk, drizzle with a little extra oil and season to taste. Slide onto the heated trays and bake, rotating and swapping trays partway through cooking, until golden (18-20 minutes).

3.Toss remaining zucchini and oil in a bowl with vinegar and basil, season to taste, pile onto tarts and serve.

We use Carême sour cream shortcrust pastry.
Notes

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Styling by Emma Knowles

Ingredients

Method

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