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Photo of Multicolour cheese tart by WW

Multicolour cheese tart

Total Time
1 hr
10 min
50 min
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.


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


100 g, very thinly sliced

Button squash

2 individual, very thinly sliced


2 small, (baby roma) sliced

Oil spray

1 x 3 second spray(s)


  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.


TIP: You could use fresh thyme or chives instead of basil. You could also make a cheese and asparagus tart. Replace the zucchini with 100g asparagus, blanched and patted dry.