Puff pastry rolls with goats cheese, courgette & tomato

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.

Cook’s notes

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