Spring Pesto, Veg and Feta Tart. This tart is beautiful hot or cold with a side of salad. This is a perfect spring dish, packed full of flavour with complete simplicity to make. An easy vegetarian tart filled with spring veg such as asparagus, peas, spring onion and pea shoots.
Ingredients of Spring Pesto, Veg and Feta Tart
- It's of 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).
- It's of Small bunch basil.
- It's Handful of rocket.
- It's Handful of spinach.
- You need 40 g of nuts.
- It's 1 tsp of water.
- It's 1/2 of lemon, juiced.
- You need 3 tbsp of olive oil.
- It's 1 of large garlic cloves.
- Prepare 1/2 tsp of salt.
- You need of For the tart.
- Prepare 1 pack of ready rolled puff pastry (375g).
- Prepare 1 of large courgette.
- It's 100 g of asparagus.
- Prepare of 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].
- You need Handful of cherry tomatoes, halved.
- You need 100 g of Feta cheese.
- It's 1 of small egg or 1 tbsp milk as a wash.
- Prepare of Black pepper.
The pesto coats the warm pasta to make a creamy, rich sauce, which is accented by the crumbled feta and contrasted by the sweet and tart cherry Stir in the pesto until the pasta is coated. Toss in the cherry tomatoes and the crumbled feta. Taste the salad and season it as you like with salt and pepper. Brush the pesto over the pastry and scatter the cooked vegetables over the top, followed by the feta cheese and tomatoes. "This spring vegetable tart only looks hard to make and would be a perfect centerpiece for any special occasion.
Spring Pesto, Veg and Feta Tart step by step
- Preheat the oven to 200 degrees C..
- 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)..
- Sprinkle with a small layer of salt..
- Cut the asparagus lengthways so they are about 5mm thick (usually in half but may need to be in thirds)..
- Blend together the pesto ingredients until smooth, bright green. Adjust to taste..
- Lay out the puff pastry sheet on a baking sheet with the attached baking paper..
- 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..
- Pat the courgette dry and, without breaking the ribbons, try and remove as much liquid as possible..
- 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..
- Dot the halved tomatoes around the tart and then drizzle or spray olive oil over the surface..
- 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..
- Crack some black pepper over the top and then cut into 4 pieces. Serve warm!.
Just put it out on the table a little bit early so everyone can get their Instagramming in. Let tart cool while preparing the topping. Bring a large pot of lightly salted water to a boil. This tart is a variation of the caramelised onion and feta tart I made and wrote about earlier in the year. The pastry is the same, but instead of onions we Whizz up the pastry in a food processor if you have one.