Main Meals

November 10, 2021

Lemony Asparagus, Garlicky Courgette and Kale Tart

This green vegetable tart is such a winner of a meal. Not only is it super simple and ridiculously easy to make, it's just so satisfying every single time. Known as a "Green Goddess Tart" in our house, it's topped with an abundance of English green veg that's all been cooked and sautéed in order to just blend effortlessly with each other. It's a beauty to look at, and will impress anyone it's presented to - it always gets a collection of "aaah"s and "ooh!"s whenever plated up in my house.

Green Goddess Vegetable Tart
Lemony Asparagus, Garlicky Courgette and Kale Tart

English Beauty

Because it's such a wonderful meal to look at, its also a wonderful dish to make. Knowing how much everyone will LOVE to eat it will just make you endlessly happy whilst you are cooking and preparing it. And please don't stress - if the pastry turns darker than you'd like or the veg crisps up too soon, then just drizzle with some extra oil, sprinkle over some additional seasoning and add a few extra dollops of ricotta. No one will know, and to be honest, it just adds to the mix of aromas and textures of the tart. It's versatile and elegant - and mouth-wateringly good.

Square slice of green vegetable tart on wooden chopping board
My "Green Goddess Tart', served with Salty Sage Roasted Potatoes
Close up of sliced lemon on tart with kale, courgette, ricotta and asparagus
Lemony Asparagus, Garlicky Courgette and Kale Vegetable Tart

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
  • Salt
  • Pepper


  1. Preheat your oven to 200°C / Fan 180°C / 400°F / Gas Mark 6.
  2. 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.
  3. 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.
  4. 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.
  5. In a separate frying pan or wok, lightly cook the kale in any remaining oil for roughly 3 minutes, until it has slightly wilted.
  6. 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.
  7. 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).
Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
Monday, August 9, 2021
Vivien Christie
this version of veggie nachos is so tasty, we have it every time we entertain family and friends. It's a staple recipe, and so easy to make, you must try it!