Lemony Asparagus, Garlicky Courgette and Kale Tart
I call this a 'Green Goddess" styled-tart - it's gorgeous, natural, fresh and just a deliciously-natural abundance of colour and flavour. A green and earthy special!
- 320g puff pastry (I tend to use Jus-Rol)
- 1 large courgette, sliced
- 500g asparagus, halved
- 3 handfuls of hale, stalks removed
- 2 lemons, (1 juiced, the other sliced into rings)
- 3 tbsp ricotta
- 5 sprigs of fresh thyme
- 2 garlic cloves, finely sliced
- 2-3 tbsp extra virgin olive oil
- Preheat your oven to 200°C / Fan 180°C / 400°F / Gas Mark 6.
- On a large rectangular baking tray, roll out the puff pastry and lightly draw a line roughly 2cm away from the edge, making sure that you don't cut the pastry with your knife. (This isn't essential, but it will help you to know where to fill the tart with the filling!). Place in the oven for 15 minutes or until the pastry has risen and has turned golden brown.
- In a large frying pan or wok, saute the sliced courgette in the olive oil for 10 minutes over a medium heat until it has softened and slightly charred. Add in the chopped garlic, asparagus and 3 sprigs of fresh thyme, and cook for a further five minutes.
- In a small bowl, mix together the ricotta cheese with the lemon juice, and add a generous sprinkling of salt and pepper. Mix together until everything has combined.
- In a separate frying pan or wok, lightly cook the kale in any remaining oil for roughly 3 minutes, until it has slightly wilted.
- Once the pastry has been removed from the oven, layer the courgette and asparagus on top, and gently add the kale. Drop spoonfuls of the ricotta mixture in any empty spaces and then sprinkle with some salt and pepper. Lay the sliced lemon pieces on top, sprinkle the remaining sprigs of fresh thyme and place back in the oven for everything to cook for a further 5-10 minutes.
- Serve with either a summer salad or some delicious roasted potatoes - I highly recommend serving this tart with my Salty Sage Roasted Potatoes (the combination of the sage and the thyme is just incredible).