The Big Glut Recipe – June

Asparagus and courgette tart with peas

Three of your five a day, with fresh vegetables from your garden.

Ingredients

• 3 to 4 small courgettes
• 8 thick stemmed asparagus
• 2 tbsp fresh pesto
• 100g (3½ oz) feta cheese 
• 1 x 375g (12 oz) ready rolled puff pastry
• Olive oil
• Peas

Heat the oven to 200ºC/392F/gas mark 6 and start slicing the courgettes into rounds about a pound coin thick. Pop them into a bowl, add the fresh pesto, a tablespoon of olive oil and mix together with a seasoning of salt and freshly ground black pepper. Trim and halve the asparagus lengthways.

Take a baking tray and line with baking paper. Cut four rectangles from the pastry sheet, place on the tray and with a sharp knife carefully score a border 1cm (½ in) inside the edge of each rectangle, without cutting through the pastry. Place the courgette rounds on the rectangles and top evenly with the asparagus halves, keeping the vegetables inside the border. Drizzle with olive oil and bake in the hot oven for 15 minutes or so.

Remove from the oven, top with crumbled feta cheese, return to the oven for five minutes  until the asparagus is tender and the pastry golden. Serve hot with the cooked peas.

Image and recipe courtesy houseandgarden.co.uk