Ingredients
2 sheets ready-rolled puff pastry
2 tablespoons pesto
2-3 medium zucchini, thinly sliced
30g feta, chopped into small pieces
1 tbsp chopped flat leaf parsley or basil
Method
Heat oven to 200C
Trim each sheet of pastry to about 15 x 18cm - place on tray lined with baking paper then prick a few times with a fork and spread with pesto, leaving 1cm border. Score slightly inside the border them top with overlapping slices of zucchini (keep the slices within the border).
Season with a little salt and black pepper.
Bake for 15 minutes.
Remove tart and top with feta.
Return to oven and cook a further 5 minutes.