Courgette, Asparagus & Goat’s Cheese Tart

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.

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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.

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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!

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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!

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Ingredients:

Serves 4

2 courgettes (thinly slices into rounds)
200g asparagus
½ tbsp. olive oil
½ tsp. salt
1 lemon, zest only
Black pepper
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

Method:

– 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!

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IH xo

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