Guide to Prepare Courgette and Asparagus Tart in 10 Minutes for Young Wife

Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, courgette and asparagus tart. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

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. If serving for vegetarians, make sure to use Parmesan-free pesto.

Courgette and Asparagus Tart is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Courgette and Asparagus Tart is something that I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook courgette and asparagus tart using 10 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Courgette and Asparagus Tart:

1. Take 2 medium cougettes
2. Get 200 g asparagus
3. Get Tsp salt
4. Get Zest of 1 lemon
5. Get Handful fresh dill
6. Take Black pepper
7. Prepare 1 tsp olive oil
8. Make ready 375 g rolled sheet of puff pasty
9. Prepare 2 heaped tbps of crème fraiche
10. Make ready 120 g goats cheese with rind

Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. For the parmesan pastry, roll out the chilled pastry on a floured work surface to the thickness of a pound coin. Prick all over with a fork, then line with baking paper and fill with baking beans.

Instructions to make Courgette and Asparagus Tart:

1. Thinly slice the courgettes and add to a large mixing bowl with the asparagus and salt.
2. Roughly chop the dill, the add the lemon zest, pepper and oil to the bowl. Mix well with you hands.
3. 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.
4. Layer the courgette slices onto the crème fraiche.
5. Then thinly slice the goats cheese and layer onto of the courgette.
6. Finally, add the asparagus and a little more black pepper.
7. Place in a preheated over at 180degC for 30 minutes. Leave to cool for a couple of minutes, then serve.

This tart is unapologetically rich – there is puff pastry, Gruyere, goat cheese, and cream – yet the overall effect is one of lightness. 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 year we have a bumper crop of courgettes from our vegetable plot and it is simply amazing how much twelve plants yield.

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