Spring Pesto, Veg and Feta Tart

Name: Spring Pesto, Veg and Feta Tart
Yield: 4 with salad or 2 hungry people!
Cuisine: British
Ingredients: Small bunch basil; Handful rocket; Handful spinach; 40 g nuts; 1 tsp water; 1/2 lemon, juiced; 3 tbsp olive oil; 1 large garlic cloves; 1/2 tsp salt; 1 pack ready rolled puff pastry (375g); 1 large courgette; 100 g asparagus; Couple of spoonfuls of Caramelised Onion Chutney or 1 red onion [sliced thinly and caramelised over a low heat with 2 tsp butter, 2tsp brown sugar and 1 tsp balsamic vinegar]; Handful cherry tomatoes, halved; 100 g Feta cheese; 1 small egg or 1 tbsp milk as a wash; Black pepper

Izzy@ditching_the_apron @cook_20970117

Utilising all the fresh vegetables available in the supermarkets at the moment for this great vegetarian option #lunchinspo #lunchideas #dinnerinspo. A fresh spring tart filled with green vegetables, sweet caramelised onions, juicy tomatoes and a homemade pesto base. A great #stayingfromhome lunch or dinner where leftovers are delicious hot or cold! My partner loved it so much, he ate his second portion straight away. CUSTOMISE - Use any veg or cheese you want or swap the pesto base for a ready-made pesto, sundried tomato paste, thick tomato sauce or a chutney.

Izzy@ditching_the_apron @cook_20970117

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Ingredients

4 with salad or 2 hungry people!

For the pesto (you will only use 1/2 to 2/3 of this and the rest is great in a Caprese salad or stirred into pasta)
Small bunch basil
Handfulrocket
Handfulspinach
40 gnuts
1 tspwater
1/2lemon, juiced
3 tbspolive oil
1large garlic cloves
1/2 tspsalt
For the tart
1 packready rolled puff pastry (375g)
1large courgette
100 gasparagus
Couple of spoonfuls of Caramelised Onion Chutney or 1 red onion [sliced thinly and caramelised over a low heat with 2 tsp butter, 2tsp brown sugar and 1 tsp balsamic vinegar]
Handfulcherry tomatoes, halved
100 gFeta cheese
1small egg or 1 tbsp milk as a wash
Black pepper

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Steps

1

Preheat the oven to 200 degrees C.
2

Use a vegetable peeler to make the courgette into ribbons. Peel on 4 sides until you reach the seedy middle which should be in a cuboid shape (this is perfect to add to soups, pasta or omelettes).
3

Sprinkle with a small layer of salt.
4

Cut the asparagus lengthways so they are about 5mm thick (usually in half but may need to be in thirds).
5

Blend together the pesto ingredients until smooth, bright green. Adjust to taste.
6

Lay out the puff pastry sheet on a baking sheet with the attached baking paper.
7

Spread half the pesto in a layer over the puff pastry, leaving a border. You shouldn’t be able to see any pastry below the pesto so use more if needed.
8

Pat the courgette dry and, without breaking the ribbons, try and remove as much liquid as possible.
9

Lay the asparagus over the pesto then lay the courgette ribbons in waves all over the tart. Some should be sticking upright and some laying down to give different textures.
10

Dot the halved tomatoes around the tart and then drizzle or spray olive oil over the surface.
11

Do an egg or milk wash over the border and then bake for 20-25 minutes or until golden brown on the edges and underneath. Sprinkle the feta over after 15 minutes. You may need to put foil over the edges if they are browning too quickly.
12

Crack some black pepper over the top and then cut into 4 pieces. Serve warm!