Courgette & Tomato Pastry Bake

The temperatures in London this week have exceeded 30°C and despite having to ‘keep calm and carry on’ in the workplace, once I’m home I can do nothing but blast our £20 desk fan in my face…


Dinner inspo can also be hard when there is so much sun because you want something light, satisfying and most importantly easy. No to soup. No to curry. And no to standing over a hob for 40 minutes conjuring up a recipe.


Well, look no further than this courgette and tomato pastry bake which is just the perfect summer treat served with a tomato or Greek salad. Once you’ve prepped everything you can pop it into the oven and in about 15 minutes have an impressively simple lunch or dinner. You can also make it for a picnic spread or create smaller individual bites as finger food!



320g Jus-Rol puff pastry ready roll sheet
2 courgettes, sliced
3 tbsp. extra virgin olive oil
100g cream cheese
2 tbsp. sun-dried tomato pesto
1 tbsp. milk
6-8 sun-blushed tomatoes, roughly chopped
Salt and pepper


– Preheat the oven to 200°C fan and line a tray with greasproof paper

– Roll the pastry out onto the greaseproof paper and using a sharp knife, score an inner rectangle about 1 cm from the edge.

– Prick the inside of the rectangle all over with a fork and then put in the fridge.

– Put the courgette into a large bowl with the oil, salt and pepper – mix well.

– Heat a large frying pan and fry the courgette on both sides until brown, approx. 5 mins on each side. Repeat process until all courgette is cooked.

– In a small bowl, mix the cream cheese and tomato pesto together. Season with salt and pepper.

– Take the pastry out of the fridge and spread the inside rectangle evenly with the cream cheese pesto.

– Lay the courgettes all over the pastry and then brush the edges with milk.

– Bake on the centre shelf of the oven for 10 minutes.

– Sprinkle with sun-blushed tomato pieces and return to the other for a further 5 minutes.

– Remove from the oven and cut into slices.



IH xo

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