G and I are on a health kick at the moment ahead of Christmas indulgences, however that’s not to mean that we have to make boring dinners, or that we can’t treat ourselves every so often. I also think homemade cooking is SO much better for you because you have a better idea of what’s going in each dish so even when you do have something ‘naughtier’ you can keep track.
Having stopped eating meat over the last few months, I’ve loved trying new things using my absolute favourite ingredients that I’d never have thought to make in the past. I’m a real sucker for pastry and so when it’s also got asparagus and cheese…well I’m sold.
This really easy recipe can be totally adaptable, and I’ve actually made a similar vegan version before with courgette and sundried tomatoes if you’d prefer that!
Once cooked, I cut up into slices and served with a mixed salad of everything I had left in the fridge – it’s quite rich with the goat’s cheese so you wouldn’t want it with anything heavy. An absolutely gorgeous treat!
2 courgettes (thinly slices into rounds)
½ tbsp. olive oil
½ tsp. salt
1 lemon, zest only
Handful of fresh dill, roughly chopped (or other herb – I didn’t have any handy..!)
1 x 320g ready-rolled puff pasty sheet
2 tbsp. crème fraiche
100g goat’s cheese with rind, thinly sliced
– Preheat the oven to 180°C. fan.
– Mix the courgettes and asparagus in a bowl with the oil, salt lemon zest, black pepper and dill.
– Lay the puff pastry on a lined roasting tray and spread with the crème fraiche, leaving a 2.5cm border around the edges.
– Arrange the courgette slices like scales, slightly overlapping, on top of the crème fraiche, then lay over the goat’s cheese slices, then the asparagus.
– Transfer to the oven and cook for 30 minutes.
– Serve hot and Enjoy!