A quick and tasty meal.


  • 200 g plain flour
  • olive oil
  • salted water
  • 0 ½ log of goats' cheese
  • 6 onions
  • pinch of sugar
  • 10 cherry tomatoes
  • 2 courgettes
  • dill
  • sprigs of thyme
  • salt, pepper
  • paprika or cayenne pepper


  • Make a dough by combining the flour with olive oil until it begins to form a ball: bind with the water, cover in a bowl and leave to chill in the fridge for at least 30 minutes.
  • Cut the onions quite thickly and allow to cook gently in a little olive oil with the thyme until softened and transparent. Season.
  • Slice the courgettes into batons and brush with olive oil before grilling on a hot grill pan for a few minutes until marked.
  • Roll out the dough into a 30cm tart mould: spread the base with the onion and thyme mix and place in the oven at 180°C.
  • Remove after 10 minutes and add the cherry tomatoes whole, the batons of courgettes and crumble the goats cheese over the top generously.
  • Return to the oven and cook for a further 20 minutes or until the cheese has melted.
  • Remove from oven, sprinkle with a little paprika: just before serving, garnish with a little dill on top of the goats' cheese.
  • Serve, if desired, with a rocket and pine nut salad.

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