Baby marrow tartlets with mint salad

These tartlets make a lovely starter, or they can be served as a side dish with a pre-cooked rotisserie chicken.

Makes 8 tartlets

Preparation time: 10 minutes Cooking time: 20 minutes

• 1–2 baby marrows, thinly sliced

• zest of 1 lemon

• 15ml olive oil

• salt and pepper to taste • 1 roll (400g) puff pastry • 60ml cream cheese

• a little beaten egg (optional)

SALAD

• 125ml edamame beans, blanched

• 125ml peas, blanched • 60ml fresh mint

• 5ml olive oil

• 5ml garlic flowers (optional)

1 Preheat the oven to 200°C.

Mix the baby marrow with the lemon zest, oil, salt and pepper.

2 Carefully flatten the roll of dough and cut it into 8 equal squares. Make incisions around the edge of the squares 5mm in, leaving a

1cm gap in the middle of each side, as per the illustration.

3 Divide the cream cheese between the squares and spread it over the inner portion of each. Arrange a thin layer of baby marrows on top. Now fold the cut corners over towards the middle of the tartlets and pinch them together. If you have egg, lightly brush the dough – this ensures a nice golden-brown colour but it’s not essential. Place the tartlets on a baking tray lined with baking paper and bake for 20 minutes until goldenbrown and crispy.

4 Make the salad Mix the beans, peas and mint with the olive oil, salt and pepper and spoon on top of the hot tartlets. Garnish with garlic flowers and serve lukewarm. >>