Ingredients

320g pack puff pastry
a little plain flour
for dusting
150g tub soft goat’s cheese
1 tsp herbes de Provence, or chopped herb
from the garden
2 small courgettes
cut into thin rounds
5 tomatoes
(not too big), thinly sliced
handful pitted black olives
leaves from a few thyme sprigs
drizzle of extra virgin olive oil
medium beaten egg
to glaze
For the salad
1 tbsp mild olive oil
2 tsp red wine vinegar
1 tsp Dijon mustard
1 tsp clear honey
100g bag watercress

Method
step 1
Heat oven to 220C/200C fan/gas 7. Unroll the pastry and cut it into 4 rectangles. Score a border about 2cm in from the edge of each piece, then lift onto a lightly floured baking sheet. Mash the goat’s cheese with the herbs, plus some seasoning. Spread over the middles of the tarts.

step 2
Overlap the courgette and tomato slices on top of the cheese, then scatter with the olives and thyme leaves. Drizzle with a little olive oil. Brush the edges of the pastry with egg. Bake for 15-20 mins until the pastry is dark golden and the vegetables are starting to sizzle.

step 3
Whisk together the oil, vinegar, mustard and honey to make a dressing, then season to taste. Toss with the watercress just before serving.