1 x 320g (35cm x 22.5cm) sheet of puff pastry
200g fresh, soft goat’s cheese
50ml olive oil
Freshly ground black pepper
Oryx Desert Salt
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.
If preferred, quarter the tomato, remove the seeds and chop the flesh finely before sprinkling the cubes over the courgettes.
Michael’s wine recommendation – click here
Recommended Le Creuset Oven Tray – click here for more information