Goat’s cheese-and-baby marrow tarts

Goat's cheese-and-baby marrow tarts

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  • 4 to 6
  • Easy
  • Meat-free
  • 25 minutes
  • 45 minutes
  • Woolworths Warwick Cape Lady Dry Rosé

“I love having friends over on Sundays for bubbly and snacks. They expect more than a casual charcuterie board, so the Sunday tart was born. It’s one of the quickest, easiest and most delicious recipes you’ll ever make. It deserves a place of honour on your table.”- Bianca Strydom


  • 4 sheets Woolworths frozen puff pastry
  • 8 T Woolworths onion marmalade
  • 12 baby marrows, sliced very thinly lengthways (reserve half for pickling)
  • 3 T olive oil
  • salt, to taste
  • 500 g goat’s cheese
  • 1 lemon, zested and juiced

Cooking Instructions


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1. Preheat the oven to 250°C. Score a 1-cm border around each piece of pastry. Allow to thaw for 10 minutes, then bake until lightly golden brown and puffed up.

2. Remove from the oven and reduce the oven’s temperature to 180°C. Place 2 T onion marmalade on each piece of puff pastry and spread inside the border, then cover with slices of baby marrow. Drizzle with 2 T olive oil and season with salt, then return to the oven for 10 minutes or until the baby marrow is tender. Allow to cool slightly, then top with goat’s cheese.

3. Mix the reserved baby marrow with the salt, lemon juice and zest and the remaining olive oil. Layer loosely on top of the goat’s cheese. Stack the layers on top of each other and slice into large slices to serve.

Find more vegetarian recipes here. 

Photographs: Jan Ras
Production: Bianca Strydom
Food assistant: Ellah Maepa

Bianca Strydom Recipe by: Bianca Strydom
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Prue Leith-trained chef Bianca Strydom cut her teeth working in some of the country's top fine dining restaurants – including former Eat Out number one restaurants The Restaurant at Waterkloof and La Colombe – before joining TASTE in 2018. Her favourite recipes to develop? Boujee breakfast recipes. Follow her on Instagram @biancast__.

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