Zucchini, black olive and goat’s cheese tarts

SERVES 4-6

If you plan on entertaining soon, make a double batch of the olive and goat’s cheese spread to serve with crudités.

2 squares (about 25cm) shortcrust pastry (see note)

60 gm (½ cup) pitted black olives, such as Kalamata

1 anchovy fillet, chopped

1 garlic clove, chopped

1 tsp finely chopped thyme

2 tbsp extra-virgin olive oil,

plus extra for drizzling

100 gm goat’s curd, crumbled

2 small zucchini, thinly sliced

1 egg yolk, beaten

2 tsp aged red wine vinegar

½ cup (loosely packed) basil leaves

1 Preheat oven to 220°C, and place two large baking trays in oven to heat. Place each pastry square on a piece of baking paper.

2 Process olives, anchovy, garlic, thyme and half the oil to a coarse paste in a small food processor. Add goat’s curd, blend to combine, and season to taste. Spread mixture over pastry, leaving a 1.5cm border. Top each tart with a quarter of the zucchini, brush borders with egg yolk, drizzle with a little extra oil and season to taste. Slide onto the heated trays and bake, rotating and swapping trays partway through cooking, until golden (18-20 minutes).

3 Toss remaining zucchini and oil in a bowl with vinegar and basil, season to taste, pile onto tarts and serve.

Note We use Carême sour cream shortcrust pastry.

Zucchini tart Ecology Farmhouse serving board from David Jones. Tierra side plates from Freedom. Curry Royal Doulton Ellen DeGeneres platter from David Jones. Napkin from Hale Mercantile Co. Koftas S&P plate from Myer. Napkin from Hale Mercantile Co....