Bala Cheese Basil & Tomato Tart

Ingredients

• 1 Courgette

• Juice from 1 Lemon

• 120g Bala Cheese

• 30g Pine nuts

• 4 slices of Heirloom tomato slices

• 1 bunch of Fresh basil

• 1/2 a packet of Puff pastry sheet

• 4 garlic cloves

• 20ml Oat milk

• Olive oil to grease the baking paper

1. Roast it up.
   Preheat the oven to 200 °C (fan 180 °C).
   Toss courgette slices, pine nuts, and garlic cloves in a drizzle of olive oil.
   Spread on parchment paper and roast for 20 minutes, until golden and fragrant.

2. Blend the magic.
   Pop the roasted courgette, nuts, and garlic into a blender with Bala Cheese, lemon juice, and basil.
   Blitz until smooth and creamy (a few chunks are fine — we’re not making baby food).

3. Build the pie.
   Roll out the puff pastry on a lined tray.
   Spread the courgette-Bala mix over the centre, leaving about an inch around the edges.
   Top with heirloom tomato slices.

4. Bake till golden.
   Brush the edges with oat milk and bake for 20–25 minutes, until puffed and beautifully browned.