Courgette and Asparagus Tart

Name: Courgette and Asparagus Tart
Yield: 3-4 servings
Cuisine: British
Ingredients: 2 medium cougettes; 200 g asparagus; Tsp salt; Zest of 1 lemon; Handful fresh dill; Black pepper; 1 tsp olive oil; 375 g rolled sheet of puff pasty; 2 heaped tbps of crème fraiche; 120 g goats cheese with rind

Charlie Clegg @charlierbanks

Manchester

#summerchallenge1 #veggies #vegetarian

Charlie Clegg @charlierbanks

Manchester

#summerchallenge1 #veggies #vegetarian

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Ingredients

3-4 servings

2medium cougettes
200 gasparagus
Tspsalt
Zest of 1 lemon
Handfulfresh dill
Black pepper
1 tspolive oil
375 grolled sheet of puff pasty
2heaped tbps of crème fraiche
120 ggoats cheese with rind

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Steps

1

Thinly slice the courgettes and add to a large mixing bowl with the asparagus and salt.
2

Roughly chop the dill, the add the lemon zest, pepper and oil to the bowl. Mix well with you hands.
3

Lay the sheet of puff pastry on a baking tray. Spread the crème fraiche in an even layer onto the pasty, leaving about 2cm round the edges.
4

Layer the courgette slices onto the crème fraiche.
5

Then thinly slice the goats cheese and layer onto of the courgette.
6

Finally, add the asparagus and a little more black pepper.
7

Place in a preheated over at 180degC for 30 minutes. Leave to cool for a couple of minutes, then serve.