Recipe: Tasty 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.

Steamed Spring vegetables are the star in this Spring veg salad which is a delicious side or vegetarian main. Crumbly feta cheese adds creamy Ok, the latter might be because the fruit and veg this time of year are just sublime. Fresh, crisp and green vegetables like sugar snap peas. You can have 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. 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. Prepare Handful of spinach.
5. Prepare 40 g of nuts.
6. You need 1 tsp of water.
7. It's 1/2 of lemon, juiced.
8. You need 3 tbsp of olive oil.
9. Prepare 1 of large garlic cloves.
10. It's 1/2 tsp of salt.
11. It's of For the tart.
12. Prepare 1 pack of ready rolled puff pastry (375g).
13. Prepare 1 of large courgette.
14. You need 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. It's Handful of cherry tomatoes, halved.
17. You need 100 g of Feta cheese.
18. You need 1 of small egg or 1 tbsp milk as a wash.
19. Prepare of Black pepper.

Brush tart base with remaining oil, then add roasted veg. Crumble over feta, top with thyme leaves and a sprinkle of freshly ground black pepper. Drizzle with a little chilli oil to serve if you wish. Sweet Potato Pesto Tart - super easy vegetarian puff pastry tart with homemade pesto and roasted sweet potatoes.

Spring Pesto, Veg and Feta Tart step by step

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!.

Top with feta cheese (optional) and garnish with fresh thyme. Remove the veg from the oven. Lay half the veg in the bottom of the pastry case and add half the feta. Pour over the egg mixture, then top with the remaining veg and feta. A very simple, tasty, CRUSTLESS tart to throw together in minutes!