Camembert and courgette heart tart

This is a summer showstopper that requires very little effort on your part, and it’s perfect for using up a glut of courgettes.

Serves 2-4.

1 pre-rolled puff pastry sheet 

2 tbsp olive oil, plus extra for drizzling

1 clove garlic, crushed

250g small courgettes, cut into long, thin slices 

4 big Italian plum tomatoes, sliced lengthways

Handful of small basil leaves

200g Camembert, cut into long flat slices

Salt and freshly ground black pepper

Preheat the oven to 200 degrees, flour a large baking sheet and place the puff pastry sheet on top. 

Using a floured rolling pin, roll out the pastry so it’s 4cm bigger, then gently cut out the biggest heart shape you can (within the confines of the sheet) Set aside any trimmings. Score a line lightly 3cm in from the edge of the pastry heart  

Heat the oil and garlic in a frying pan and fry for a minute. Add the courgette slices, and fry for 3-4 minutes until golden on each side. Remove and place on kitchen roll. 

Starting in the top left hand corner of the pastry heart, and inside the scored border, place overlapping rows of courgettes, camembert and tomato slices, tucking each one under the row before. Re-roll the trimmings and use to decorate the heart. Rip the basil leaves and scatter over the tart, then season with generous amounts of salt and pepper.

Drizzle a little olive oil over the tart and place in the oven for 25-30 minutes until the pastry is puffed and golden. Serve straight from the oven with a simple green salad.