Puff pastry rolls with goats cheese, courgette & tomato

Try this light and fresh puff pastry recipe from the archives of the wonderful Michael Oliver.

Ingredients

  • 
1 x 320g (35cm x 22.5cm) sheet of puff pastry
  • 
200g fresh, soft goat’s cheese
  • 
1 courgette

  • 50ml olive oil
  • 
1 tomato

  • Freshly ground black pepper

  • Oryx Desert Salt

  • Mixed Herbs

  • Cocktail sticks

Method


  • Pre-heat the oven to 200°C/180°C fan/Gas Mark 6.

  • Lay out the sheet of puff pastry on a board and spread over the goat’s cheese.

  • Cut the courgette into thin slices, brush with olive oil and season with salt and pepper.
  • Grill the courgette slices briefly on both sides, then arrange them on the goat’s cheese.
  • 
Cut the tomato into thin slices, arrange on the courgette and season with salt, pepper and herbs.

  • Roll up the puff pastry and cut into slices 1.5cm thick. Spear each slice with a cocktail stick and lay them out on the baking sheet.

  • Bake for 20 minutes until golden and crisp.

Cook’s notes


If preferred, quarter the tomato, remove the seeds and chop the flesh finely before sprinkling the cubes over the courgettes.