Asparagus and Zucchini Tart Recipe
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How to Make Asparagus and Zucchini Tart
Method
- Preheat the oven to 200°C (or 180°C fan-forced).
- Let the pastry sheets thaw slightly and remove backing. Put onto a lightly oiled baking tray.
- Use a sharp knife and score a border 1cm inside the edge of the pastry. Make sure you don’t cut through the pastry.
- Slice the zucchini into thin rounds (skin on).
- Chop the mint finely.
- Crumble half the cheese and mix with the cream. Add in the chopped mint and the pesto, then season with a little salt and some black pepper.
- Spread the cream mixture over the base – making sure you keep the mixture inside the border.
- Top with zucchini slices and then add the asparagus over the top.
- Brush the pastry border with the egg and milk.
- Bake in the oven for 15 minutes.
- Take out and crumble over the rest of the feta cheese.
- Drizzle with the olive oil and bake for a further 15 minutes.
- Serve with lemon wedges.