When I think of Spring, I think of lots of fresh flavours and tender, green vegetables. This Spring Vegetable Pesto tart encompasses all of those things. Layers of crispy, golden filo pastry topped with pesto creme fraiche, aspargus, courgette, feta and breadcrumbs. A perfect spring or summer lunch! It is delicious hot or cold, so can be packed in to lunches for school or work.
Try using some different vegetables or making your own pesto, it is so satisfying and you can use it in lots of other recipes too!
No special equipment is needed here, but a large baking tray is a must. These are my favourites. I have recently switched all of my nonstick baking trays to uncoated stainless steel ones after reading how much of the nonstick coating can leach in to your food if the coating is scratched at all. I haven’t had issues with sticking, but simply use parchment paper or silicone baking mats when needed!
- Gluten-free: gluten-free filo pastry can be tricky, but you could try rice paper sheets like you would use for spring rolls. Make sure to use gluten-free breadcrumbs too.
- Dairy-free and vegan: use a dairy-free sour cream or soft cheese, dairy-free pesto and use a dairy-free hard salad cheese in place of the feta.
- Vegetables: you can use any of your favourite vegetables on this tart, sprouting broccoli would be another delicious option!
Spring Vegetable Pesto Tart
- 6-8 sheets filo pastry 1 package, around 270g, defrosted
- 2 tbsp olive oil
- 1 courgette
- 125 grams fine asparagus around 20 thin stalks
- 4 tbsp pesto
- 6 tbsp creme fraiche
- 70 grams feta cheese
- 1 lemon zest of
- 1 handful basil leaves to garnish
- 50 grams breadcrumbs I used lemon and black pepper
- Preheat the oven to 160c/320f. Line a large baking tray with parchment paper.
- Whisk together the pesto, creme fraiche and lemon zest. Season with salt and pepper, mix and set aside.
- Trim the asparagus and slice the courgette in to rounds.
- Unroll the filo and cover with a damp tea towel to keep moist while you work. Place the olive oil in a small bowl.
- Lay one sheet of filo on the prepared pan and parchment paper, lightly brush with olive oil using a pastry brush.
- Lay another sheet of filo on top, slightly askew, and brush with olive oil. Repeat with remaining layers, no need to brush the top layer with oil.
- Spread the pesto creme fraiche mixture over the top of the pastry, leaving about 1" plain around the edges.
- Arrange the aspargus and courgette on top.
- Scrunch the edges of the pastry together to create a ruffled effect.
- Crumble over the feta and breadcrumbs and sprinkle over some salt and pepper.
- Bake for 25-30 minutes, until the pastry is golden and crisp.
- Serve garnished with some basil leaves.