800g zucchini, sliced into thin rounds
1 teaspoon salt
500g pre-rolled puff pastry (I used Paneton brand)
¾ cup ajvar, tomato passata or around 200g soft cheese
3 tablespoons olive oil
a good handful soft herbs such as basil, mint, chives, dill, chervil etc, chopped
2 tablespoons pitted olives, roughly chopped
3-4 anchovies, thinly sliced (optional)

A tart is always a grand way to use up a glut of zucchini. I’ve used ajvar (roasted vegetable paste) as the base here, but tomato passata or a soft goat’s cheese would also be excellent. It’s essential to have a hot tray to put the tart onto, otherwise the pastry will be undercooked underneath.

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1.Put the zucchini in a colander and sprinkle with salt in layers as you go.
2.Leave for 20 minutes, then wrap up in a clean tea towel and wring to remove excess moisture.
3.Put a heavy oven tray or pizza stone in the oven and heat the oven to 220°C.
4.Put the pastry onto a piece of baking paper.
5.Score the pastry about 1-2cm from the edge to create a border.
6.Smear the ajvar, tomato passata, or soft cheese inside the border in a thin layer.
7. Toss the zucchini with the olive oil and herbs and layer over the ajvar.
8.Top with the olives and/or anchovies if using.
9.Drizzle with some extra oil.
10.Slide the tart on the paper onto the hot tray and put into the oven.
11.Bake for 25-30 minutes or until golden.
12.Cool for a few minutes before slicing.
13.Serve with a green salad.
15.Omit the anchovies.
17.Use a vegan puff pastry and omit the anchovies.

Recipes & food styling Ginny Grant / Photography Aaron McLean/ Styling Jessica Hemmings