Fast Recipes

Zucchini, black olive and goat’s cheese tarts

The bold flavours of goat's cheese and black olives make a delicious base for a simple shortcrust tart.
Zucchini, black olive and goat's cheese tarts

Zucchini, black olive and goat's cheese tarts

William Meppem
4 - 6

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



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.


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