Celebrate the start of the warm weather with this delicious tomato and zucchini tart. All served with a classic parmesan and rocket salad.
30 Minutes. Perfect for a light weeknight dinner or a weekend lunch.
6 sheets filo pastry
3 sprigs thyme
1 cup shaved parmesan
Preheat oven to 180ºc on fan bake.
Finely slice tomatoes, zucchini and eschalots (peeled). Use a mandolin if you have one.
Take 6 sheets per tart. Lightly oil a baking tray. Depending on the size of your trays, make 1 individual tart per person or 1 large tart. Layer filo with a spray or drizzle of olive oil between each layer. Sprinkle 3/4s of a cup of shaved parmesan cheese over the filo, leaving a 1cm border around the edge (reserve the remaining cheese for salad).
Layer tomato, zucchini and eschalot over the top. Top with leaves of the thyme and season with salt and pepper. Place in the oven for 15 – 17 minutes or until the pastry is golden and the veg are cooked.
Combine remaining cheese with rocket, juice of half the lemon, a drizzle of olive oil, salt and pepper.
Cut the tart into portions, divide between plates and serve with the salad.
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