Multicolour cheese tart
2
Points®
Total time: 1 hr • Prep: 10 min • Cook: 50 min • Serves: 9 • Difficulty: Easy
Looking for a quick snack? Then look no further, these tarts are great on their own or can make the perfect light meal when paired with a salad.
Ingredients
Reduced-fat puff pastry
1 sheet(s), just thawed
97% fat-free cottage cheese
180 g, (3/4 cup)
Fresh basil
1 tbs, finely chopped
Zucchini
100 g, very thinly sliced
Button squash
2 individual, very thinly sliced
Tomato(es)
2 small, (baby roma) sliced
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 220°C. Line a baking tray with baking paper. Place the pastry sheet on the tray. Using a small sharp knife, make a 1cm border without cutting all the way through. Prick the centre of the pastry with a fork. Bake for 10 minutes or until golden.
2
Meanwhile, combine the cottage cheese and basil in a medium bowl. Season with pepper.
3
Reduce oven to 200°C. Spread the cheese mixture within the pastry borders. Arrange zucchini, squash and tomato over the cheese. Season and spray for 3 seconds with olive oil. Bake for 30 minutes or until pastry is cooked and vegetables are just tender. Cut into 9 squares. Serve warm or at room temperature.
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