A new recipe for you! I’ve been working on this one for a while, initially trying individual tarts – but they were a bit fiddly, and who wants to faff about with mini tarts anyway when you can throw together a big slab of pastry topped with gorgeousness?! This makes a super quick and very easy midweek supper and comes together in less than half an hour.
The star of the show here is the ajvar. This Balkan relish (pronounced “aye-var”) is somewhere between chutney, ketchup and passata, and at the same time not really like any of those at all! I used homestyle ajvar from MAMA’S; made of roasted red peppers and aubergines, with a feisty chilli kick, it has a beautifully fresh and unique flavour. It makes a wonderful partner for the veg here, but it’s also perfect with cheese, or on toast, or with poached eggs… in fact, the possibilities are endless! You can buy yours here, as well as lots of other MAMA’S goodies (wild figs with walnuts, anyone?).
This tart yields 6-8 portions. Delicious served with buttery new potatoes and salad (pea shoots are my fave!) – you could also crumble some feta on top, because cheese improves most situations, am I right? Bon ap’!
Recipe: Ajvar and courgette tart
- One 320g sheet of ready rolled puff pastry (or make your own if you like!)
- Around 5 heaped tbsp ajvar
- 1 courgette, thinly sliced
- 6 cherry tomatoes, halved lengthways
- 1 tbsp olive oil
- 2 tbsp pine nuts
- 1 egg, beaten
- Sea salt and black pepper
- Optional: handful of fresh basil leaves
- Preheat the oven to 200 degrees C / 180 degrees fan / gas mark 6.
- Unroll the puff pastry onto a large baking tray lined with a piece of greaseproof paper.
- Spread the ajvar evenly onto the puff pastry, leaving a margin of around an inch at the edges.
- Decorate the tart with the sliced courgette and tomatoes; I did three columns of courgette (slightly overlapping) with tomatoes lined up in between, but be as creative as you like! When you’re finished, brush the vegetables with a little oil and season with salt and pepper. Scatter the pine nuts over the top.
- Fold the uncovered inch of pastry inwards to form a crust, and brush with the beaten egg.
- Place the baking tray in the oven and bake for 20 minutes, or until the pastry is golden and risen. Scatter with the basil leaves and serve immediately.
I was kindly gifted a jar of ajvar by Sliced & Spiced, but all opinions expressed here are my own.