Spring Pesto, Veg and Feta Tart
Spring Pesto, Veg and Feta Tart

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, spring pesto, veg and feta tart. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Spring Pesto, Veg and Feta Tart is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Spring Pesto, Veg and Feta Tart is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can cook 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:
  1. 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)
  2. Prepare Small bunch basil
  3. Prepare Handful rocket
  4. Get Handful spinach
  5. Take 40 g nuts
  6. Prepare 1 tsp water
  7. Prepare 1/2 lemon, juiced
  8. Take 3 tbsp olive oil
  9. Get 1 large garlic cloves
  10. Take 1/2 tsp salt
  11. Prepare For the tart
  12. Get 1 pack ready rolled puff pastry (375g)
  13. Prepare 1 large courgette
  14. Prepare 100 g asparagus
  15. 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]
  16. Make ready Handful cherry tomatoes, halved
  17. Make ready 100 g Feta cheese
  18. Make ready 1 small egg or 1 tbsp milk as a wash
  19. Get Black pepper
Steps to make Spring Pesto, Veg and Feta Tart:
  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!

So that’s going to wrap it up for this exceptional food spring pesto, veg and feta tart recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!