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Ingredients requirements Courgette and Asparagus Tart:
- Get 2 for medium cougettes
- Need 200 g - asparagus
- Take Tsp - salt
- Get for Zest of 1 lemon
- Give Handful of fresh dill
- Get Black pepper
- Take 1 tsp olive oil
- Need 375 g rolled sheet of puff pasty
- Provide 2 for heaped tbps of crème fraiche
- Give 120 g for goats cheese with rind
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.
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