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These fresh tasting individual tartlets are a sure fire way to impress. This light and crunchy Gruyère, Asparagus & Courgettes Open Tart was my girlfriends favorite at our Winter Lunch in early December. Visit goodtoknow for more recipes. goodtoknow user Arthur sent us his recipe for this summery pasta dish, made with courgettes, asparagus and sharp, creamy Feta.
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Composition of Courgette and Asparagus Tart:
- Get 2 for medium cougettes
- Need 200 g asparagus
- Give Tsp - salt
- Give Zest of 1 lemon
- Give Handful - fresh dill
- Provide - Black pepper
- Need 1 tsp - olive oil
- Prepare 375 g for rolled sheet of puff pasty
- Require 2 heaped tbps of crème fraiche
- You need 120 g of goats cheese with rind
This is a super recipe and work well with nearly all veg. I made it a lot (without the garlic) with this years' asparagus. We have a huge crop of yellow. This tart is unapologetically rich – there is puff pastry, Gruyere, goat cheese, and cream – yet the overall effect is one of lightness.
Courgette and Asparagus Tart instructions:
- Thinly slice the courgettes and add to a large mixing bowl with the asparagus and salt.
- Roughly chop the dill, the add the lemon zest, pepper and oil to the bowl. Mix well with you hands.
- Lay the sheet of puff pastry on a baking tray. Spread the crème fraiche in an even layer onto the pasty, leaving about 2cm round the edges.
- Layer the courgette slices onto the crème fraiche.
- Then thinly slice the goats cheese and layer onto of the courgette.
- Finally, add the asparagus and a little more black pepper.
- Place in a preheated over at 180degC for 30 minutes. Leave to cool for a couple of minutes, then serve.
It's a handy make-ahead addition to a festive spread like this one, but paired with a green salad, it also makes a satisfying supper on its own. This creamy courgette tart makes for a delicious midweek meal. Make sure you slice the courgettes really thinly - not only will they look nicer, but they'll also become more crisp. This flaky puff pastry tart, smeared with creamy ricotta and layered with roasted asparagus, is the perfect way to squeeze in a serving of veggies. WD Test Kitchen Tip: There's no need to pre-bake the crust.
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