Courgette, Tomato and Halloumi Tart

Courgette, cherry tomato and halloumi tart

Originally, I was going to call this courgette, cherry tomato and halloumi tart, ‘Leftover Tart’, as I made it from the courgette and tomatoes left over from last week’s veg box delivery, along with the leftover puff pastry that was in the freezer. Then I realised it sounded like a derogatory term for someone’s ex, and this puff pastry tart deserves more respect than that and, while ‘Courgette, Tomato and Halloumi Tart’ doesn’t sound particularly exotic, it is at least descriptive.

It was a night for leftovers, as I’d taken out of the freezer the leftover Chinese takeaway (tofu for me, chilli beef for The Meat Eater) from a few months ago, then decided not to risk my life by eating it, and made the tart instead. The Meat Eater, on the other hand, decided to risk the possibly-food-poisoning-inducing takeaway but I can report that he didn’t die in the night.

I roasted the vegetables in oil and some Schwartz Mediterranean Roasted Vegetable Recipe Mix before putting them on the puff pastry and you can use whatever vegetables you have lying around in your fridge, such as these tarts I’ve made in the past:

Vegan Leek, Spinach and Mushroom Tart

Leek, Mushroom and Goat’s Cheese Tart

Mushroom, Leek and Mozzarella Tart

Courgette and Tomato Tart

Courgette, Tomato and Halloumi Tart
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Vegetarian
Serves: 1-2
Ingredients
  • ⅓ pack ready-made puff pastry
  • 1 courgette, sliced
  • 10 cherry tomatoes, pricked once with a knife to prevent them exploding
  • ½ packet Schwartz Mediterranean Roasted Vegetables Recipe Mix (or use whatever herbs you fancy)
  • 100g halloumi, sliced into strips
  • Olive oil
Instructions
  1. Drizzle the courgette and tomatoes with a little olive oil, then coat evenly with the herb mix
  2. Spread the vegetables in a roasting tin and roast at 200C for about 10 minutes, until the courgettes are tender
  3. Lightly score a 1" border around the puff pastry, then layer the courgettes and tomatoes on top, keeping within the border
  4. Lay the strips of halloumi on top of the courgette and tomatoes and return to the oven for 20 minutes, or until the puff pastry is golden and the halloumi has lightly browned

For more inspiration, have a look at these tarts from my fellow food bloggers:

Creamy Courgette Puff Pastry Tart by Family Friends Food

Honeyed Fig and Goat’s Cheese Tarts with Walnuts and Chocolate Balsamic Sauce by Tin and Thyme

Harissa, Kale and Roasted Vegetable Tart by Celery and Cupcakes

Mushroom and Walnut Tart by Supper in the Suburbs

Sun-dried Tomato and Pesto Tart by Coriander Queen

 

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