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Alright, don’t linger, let’s plan this spring pesto, veg and feta tart menu with 19 components which are definitely easy to acquire, and we have to process them at the very least through 12 methods. You should devote a while on this, so the resulting food could be perfect.
Ingredients requirements Spring Pesto, Veg and Feta Tart:
- Get - 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)
- Require for Small bunch basil
- Need Handful rocket
- Require Handful spinach
- Make ready 40 g nuts
- You need 1 tsp - water
- Prepare 1/2 for lemon, juiced
- Take 3 tbsp olive oil
- Require 1 - large garlic cloves
- Make ready 1/2 tsp for salt
- You need - For the tart
- Require 1 pack ready rolled puff pastry (375g)
- Take 1 - large courgette
- Give 100 g for asparagus
- You need for 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]
- Give Handful - cherry tomatoes, halved
- Give 100 g of Feta cheese
- You need 1 for small egg or 1 tbsp milk as a wash
- Provide of Black pepper
Spring Pesto, Veg and Feta Tart steps:
- 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!
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