Puff pastry tart with minted asparagus, courgette and crumbled cheese.
Minted Asparagus and Courgette Summer Tart
375g Pack Greenvale Ready Rolled Puff Pastry
2 x 100g Specially Selected Asparagus Tips
1 x Courgette
50ml Double Cream
1 x Large Egg
200g Feta Cheese
1 x tsp Genovese Green Pesto
30ml Specially Selected Olive Oil
4g Fresh Mint
1 x tsp Milk
Pre-heat the oven to 200°C/180°C Fan/Gas Mark 6.
Unroll the pastry and 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 courgette into thin rounds.
Chop the mint finely.
Crumble half the cheese and mix with the cream, 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 courgette slices and then add the asparagus.
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 cheese.
Drizzle with the olive oil and bake for a further 15 minutes.