Hey everyone, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, spring pesto, veg and feta tart. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Spring Pesto, Veg and Feta Tart is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Spring Pesto, Veg and Feta Tart is something that I’ve loved my entire life. They are fine and they look fantastic.
Hope you are enjoying my daily videos!!!! Please do like the video and leave me a comment, I love hearing from you guys. Best way to make sure you don't. This is a quick and easy favourite.
To get started with this recipe, we must first prepare a few components. You can have spring pesto, veg and feta tart using 19 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Spring Pesto, Veg and Feta Tart:
- Prepare 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)
- Take Small bunch basil
- Get Handful rocket
- Make ready Handful spinach
- Prepare 40 g nuts
- Prepare 1 tsp water
- Make ready 1/2 lemon, juiced
- Get 3 tbsp olive oil
- Prepare 1 large garlic cloves
- Make ready 1/2 tsp salt
- Take For the tart
- Take 1 pack ready rolled puff pastry (375g)
- Take 1 large courgette
- Prepare 100 g asparagus
- Take 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]
- Make ready Handful cherry tomatoes, halved
- Prepare 100 g Feta cheese
- Prepare 1 small egg or 1 tbsp milk as a wash
- Take Black pepper
A block of puff pastry makes this quick to assemble. Whisk the dressing ingredients together, then toss the veg with the dressing and mint. 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.
Steps 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!
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. 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.
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