If you plan on entertaining soon, make a double batch of the olive and goat's cheese spread to serve with crudités.
- 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
- 1Preheat oven to 220°C, and place two large baking trays in oven to heat. Place each pastry square on a piece of baking paper.
- 2Process 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).
- 3Toss 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.