- 1 sheet puff pastry
- 8 to 10 cherry tomatoes
- 2 courgettes
- ½ small can tomato coulis
- 2 balls mozzarella
- ½ bunch basil
- Salt and pepper, olive oil
Heat the oven to 180°C
Fit the puff pastry into a greased pie dish. Prick the pastry with a fork. Pour the half can of tomato coulis over the pastry and spread with the back of a tablespoon.
Cut the mozzarella balls into very thin slices (2mm) and distribute them evenly over the sauce. Season with salt and pepper.
Make courgette strips using a vegetable peeler, discarding the part containing the seeds. Wash and dry the tomatoes, cut them in half. Arrange the courgette strips evenly over the cheese, followed by the tomatoes.
Drizzle with olive oil, season with salt and pepper and place on a rack in the oven for about 25 minutes. Before serving, decorate the tart with a few small basil leaves.
Chef’s tip: You could also make this with thin strips of pepper, using the same method as for the courgette. In winter replace the courgette and tomato with thin slices of onion and mushroom and sprinkle with pieces of dried tomato.