Recipe: Delicious Spring Pesto, Veg and Feta Tart

Delicious, fresh and tasty.

Spring Pesto, Veg and Feta Tart. Here is how you achieve that. Ingredients of Spring Pesto, Veg and Feta Tart. Remove the roasted vegetables from the oven, and spread over the middle part of the pastry.

Spring Pesto, Veg and Feta Tart
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If you're using home-made pastry flour, you could optionally use an egg wash on the border to get a nice golden finish. Bake one of our vibrant veggie tarts to serve for a family supper or dinner party dish. From summer vegetable quiches to mushroom tartlets, we've got a pastry for every occasion. You can cook Spring Pesto, Veg and Feta Tart using 19 ingredients and 12 steps. Here is how you cook that.

Ingredients of Spring Pesto, Veg and Feta Tart

  1. You need 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).
  2. Prepare of Small bunch basil.
  3. It's Handful of rocket.
  4. You need Handful of spinach.
  5. You need 40 g of nuts.
  6. You need 1 tsp of water.
  7. You need 1/2 of lemon, juiced.
  8. Prepare 3 tbsp of olive oil.
  9. Prepare 1 of large garlic cloves.
  10. You need 1/2 tsp of salt.
  11. Prepare of For the tart.
  12. You need 1 pack of ready rolled puff pastry (375g).
  13. You need 1 of large courgette.
  14. It's 100 g of asparagus.
  15. It's 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].
  16. Prepare Handful of cherry tomatoes, halved.
  17. Prepare 100 g of Feta cheese.
  18. It's 1 of small egg or 1 tbsp milk as a wash.
  19. You need of Black pepper.

Once chilled, spread the pesto evenly over the entire surface of the puff pastry. Top with the quartered cherry tomatoes and the feta cheese. Phyllo pastry gives the tart super crispy texture, feta cheese and juicy tomatoes are absolutely a delicious combo. Serve with some fresh basil leaves on top to add a final refreshing touch.

Spring Pesto, Veg and Feta Tart instructions

  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!.

Garnish with a drizzle of olive oil, fresh basil leaves and sprinkle with salt and pepper to taste. Toss the tomatoes with the roasted veg and some seasoning, then divide between the tarts. This spring vegetable tart only looks hard to make and would be a perfect centerpiece for any special occasion. Just put it out on the table a little bit early so everyone can get their Instagramming in. As long as you use a wide array of colorful vegetables and tuck them into a tangled base of greens, this easy cheese tart/salad can't help but.