Herbed goat’s cheese & summer veg tarts

• pack puff pastry↗320g g
• a little plain flour

  for dusting

• tub soft goat's cheese150g g
• herbes de Provence, or chopped herb↗1 tsp tsp

  from the garden

• small courgettes↗2

  cut into thin rounds

• tomatoes↗5

  (not too big), thinly sliced

• handful pitted black olives↗
• leaves from a few thyme sprigs
• drizzle of extra virgin olive oil
• medium beaten egg

  to glaze

• mild olive oil↗1 tbsp tbsp
• red wine vinegar↗2 tsp tsp
• Dijon mustard↗1 tsp tsp
• clear honey↗1 tsp tsp
• bag watercress↗100g g

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. Unroll the pastry and cut it into 4 rectangles. Score a border about 2cm in from the edge of each piece, then lift onto a lightly floured baking sheet. Mash the goat’s cheese with the herbs, plus some seasoning. Spread over the middles of the tarts.

2. 2

   Overlap the courgette and tomato slices on top of the cheese, then scatter with the olives and thyme leaves. Drizzle with a little olive oil. Brush the edges of the pastry with egg. Bake for 15-20 mins until the pastry is dark golden and the vegetables are starting to sizzle.

3. 3

   Whisk together the oil, vinegar, mustard and honey to make a dressing, then season to taste. Toss with the watercress just before serving.