This is an easy and delicious spring recipe for a weekend lunch or casual picnic. You can even use small squares of puff pastry to make a delicious, colourful entree.
And hey, we know it looks fancy schmancy, but is actually super easy and quick to make.
Subtle flavouring is key here!!
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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 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
Olive oil to drizzle
1 egg beaten to brush pastry
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!)
Olive oil to drizzle
1 egg beaten to brush pastry
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- Preheat Oven to 175 degrees Celcius – fan-forced.
- On a sheet of baking paper, roll out your pastry to a nice even thickness (approx 1 cm or just under).
- (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)
- Place pastry on baking paper onto your cooking tray.
- Season the pastry with salt and pepper, and scatter small chunks of Chevre ( fingernail size) over the surface.
- Lay out the red onion, then zucchini, gently pressing down & staying within your circle, sprinkle with some fresh thyme.
- 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.