Asparagus and Zucchini Tart Recipe

How to Make Asparagus and Zucchini Tart


  1. Preheat the oven to 200°C (or 180°C fan-forced).
  2. Let the pastry sheets thaw slightly and remove backing. Put onto a lightly oiled baking tray.
  3. Use a sharp knife and score a border 1cm inside the edge of the pastry. Make sure you don’t cut through the pastry.
  4. Slice the zucchini into thin rounds (skin on).
  5. Chop the mint finely.
  6. 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.
  7. Spread the cream mixture over the base – making sure you keep the mixture inside the border.
  8. Top with zucchini slices and then add the asparagus over the top.
  9. Brush the pastry border with the egg and milk.
  10. Bake in the oven for 15 minutes.
  11. Take out and crumble over the rest of the feta cheese.
  12. Drizzle with the olive oil and bake for a further 15 minutes.  
  13. Serve with lemon wedges.