Try this light and fresh puff pastry recipe from the archives of the wonderful Michael Oliver.
- 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
- 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.
If preferred, quarter the tomato, remove the seeds and chop the flesh finely before sprinkling the cubes over the courgettes.