You will need:

A thick square of savoury pastry; you could use shortcrust or 2 x puff pastry sheets. Or make your own! For this recipe I made a square of sour cream shortcrust pastry, roughly 28 cm x 28 cm

1 small Zucchini – very thinly sliced in circles
1 small Red onion – very thinly sliced
salt and pepper to season
3-4 fresh Thyme stalks – leaves removed and stalks discarded
1 x 150g block Woodside Cheese Wright’s Chevre

• Can substitute for Kris Lloyd Artisan Persian Feta – (Goat, Cow, or Buffalo!)

300-400g of any fresh Tomato, thinly sliced
Olive oil to drizzle
1 egg beaten to brush pastry

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Method:

1. Preheat Oven to 175 degrees Celcius – fan-forced.
2. On a sheet of baking paper, roll out your pastry to a nice even thickness (approx 1 cm or just under).
3. (I lay a dinner plate down on the pastry and gently push to get a rough guide and to make sure I leave space around the edges to fold in, remove the plate, gently prick the pastry with a fork, all over the surface within the round area)
4. Place pastry on baking paper onto your cooking tray.
5. Season the pastry with salt and pepper, and scatter small chunks of Chevre ( fingernail size) over the surface.
6. Lay out the red onion, then zucchini, gently pressing down & staying within your circle, sprinkle with some fresh thyme.
7. Next, lay out your sliced tomatoes, some overlapping, some not and then scatter large chunks of Chevre, sprinkle with more Fresh Thyme, and drizzle over olive oil.