Hey everyone, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, spring pesto, veg and feta tart. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Spring Pesto, Veg and Feta Tart is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Spring Pesto, Veg and Feta Tart is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have spring pesto, veg and feta tart using 19 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Spring Pesto, Veg and Feta Tart:
- Get 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)
- Get Small bunch basil
- Take Handful rocket
- Take Handful spinach
- Get 40 g nuts
- Take 1 tsp water
- Take 1/2 lemon, juiced
- Make ready 3 tbsp olive oil
- Get 1 large garlic cloves
- Take 1/2 tsp salt
- Make ready For the tart
- Get 1 pack ready rolled puff pastry (375g)
- Prepare 1 large courgette
- Take 100 g asparagus
- Get 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]
- Get Handful cherry tomatoes, halved
- Take 100 g Feta cheese
- Get 1 small egg or 1 tbsp milk as a wash
- Get Black pepper
Instructions to make Spring Pesto, Veg and Feta Tart:
- 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!
So that’s going to wrap it up with this special food spring pesto, veg and feta tart recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
