TOMATO & ZUCCHINI TART WITH PARMESAN AND ROCKET SALAD

TOMATO & ZUCCHINI TART WITH PARMESAN AND ROCKET SALAD

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.

Serves 2.

Ingredients

6 sheets filo pastry
2 tomatoes
2 eschalots
2 zucchini
3 sprigs thyme
1 cup shaved parmesan
50g rocket
1 lemon

Preheat oven
Preheat oven to 180ºc on fan bake.

Prepare veg
Finely slice tomatoes, zucchini and eschalots (peeled). Use a mandolin if you have one.

Make tarts
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.

Make salad
Combine remaining cheese with rocket, juice of half the lemon, a drizzle of olive oil, salt and pepper.

To serve
Cut the tart into portions, divide between plates and serve with the salad.

ABOUT THE COOK'S GROCER:

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

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January 31, 2017 by Timothy Ryder
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