How to Cook Yummy Spring Pesto, Veg and Feta Tart

Spring Pesto, Veg and Feta Tart. An easy vegetarian tart filled with spring veg such as asparagus, peas, spring onion and pea shoots. A block of puff pastry makes this quick to assemble. Whisk the dressing ingredients together, then toss the veg with the dressing and mint.

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. 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. You can cook Spring Pesto, Veg and Feta Tart using 19 ingredients and 12 steps. Here is how you cook it.

Ingredients of Spring Pesto, Veg and Feta Tart

1. Prepare 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. You need of Small bunch basil.
3. You need Handful of rocket.
4. Prepare 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. You need 3 tbsp of olive oil.
9. You need 1 of large garlic cloves.
10. It's 1/2 tsp of salt.
11. You need of For the tart.
12. You need 1 pack of ready rolled puff pastry (375g).
13. It's 1 of large courgette.
14. Prepare 100 g of asparagus.
15. 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].
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. Prepare of Black pepper.

Toss in the cherry tomatoes and the crumbled feta. Taste the salad and season it as you like with salt and pepper. This vegetarian pesto pizza recipe uses pesto and feta cheese instead of tomato sauce and mozzarella. You can turn it into a Greek-inspired delight by topping it with artichokes, Kalamata olives, and sun-dried tomatoes as you desire.

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!.

For convenience, you can start with a. This lovely spring tart started off as caramelized onion and feta tart until I discovered a few small beetroot in the fridge and thought it would make a nice combination. Adding a salty sharp feta cheese to balance the sweetness of the veg makes the perfect combination. I always make my own pastry but if… Bake a tart. Add pesto to your next bakes with dainty quiches, pies and tarts This roasted veg tart is a riot of colour and has a nutty, gluten-free base and vegan pesto topping.

Subscribe to receive free email updates: