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Below are the ingridients that are required to prepare a perfect Spring Pesto, Veg and Feta Tart:
- Get 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).
- Take of Small bunch basil.
- Take Handful of rocket.
- Use Handful of spinach.
- You need 40 g of nuts.
- Take 1 tsp of water.
- Take 1/2 of lemon, juiced.
- Prepare 3 tbsp of olive oil.
- Take 1 of large garlic cloves.
- Take 1/2 tsp of salt.
- Prepare of For the tart.
- Prepare 1 pack of ready rolled puff pastry (375g).
- Provide 1 of large courgette.
- Get 100 g of asparagus.
- Use 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].
- Take Handful of cherry tomatoes, halved.
- You need 100 g of Feta cheese.
- You need 1 of small egg or 1 tbsp milk as a wash.
- Use of Black pepper.
Ready with the ingridients? Here are the steps on cooking 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!.
The vegetables are paired with a creamy egg filling, salty feta cheese, fresh herbs and crisp parmesan pastry which makes for an incredibly delicious and beautiful tart which is good eaten. Place a sheet of baking paper over the pastry in each dish and fill with dry rice or beans. Cool before filling with veggies and feta. Divide the vegetables and feta between the prepared pastry cases. Stand the pie dishes on a large oven try.
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