How to Make Gordon Ramsay Spring Pesto, Veg and Feta Tart

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, spring pesto, veg and feta tart. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Spring Pesto, Veg and Feta Tart is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. Spring Pesto, Veg and Feta Tart is something which I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook spring pesto, veg and feta tart using 19 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Spring Pesto, Veg and Feta Tart:

1. Take For the pesto (you will only use 1/2 to 2/3 of this and the rest is great in a Caprese salad or stirred into pasta)
2. Get Small bunch basil
3. Take Handful rocket
4. Get Handful spinach
5. Get 40 g nuts
6. Take 1 tsp water
7. Make ready 1/2 lemon, juiced
8. Make ready 3 tbsp olive oil
9. Make ready 1 large garlic cloves
10. Take 1/2 tsp salt
11. Take For the tart
12. Prepare 1 pack ready rolled puff pastry (375g)
13. Take 1 large courgette
14. Take 100 g asparagus
15. Make ready Couple of spoonfuls of Caramelised Onion Chutney or 1 red onion [sliced thinly and caramelised over a low heat with 2 tsp butter, 2tsp brown sugar and 1 tsp balsamic vinegar]
16. Prepare Handful cherry tomatoes, halved
17. Take 100 g Feta cheese
18. Get 1 small egg or 1 tbsp milk as a wash
19. Make ready Black pepper

Instructions to make Spring Pesto, Veg and Feta Tart:

1. Preheat the oven to 200 degrees C.
2. Use a vegetable peeler to make the courgette into ribbons. Peel on 4 sides until you reach the seedy middle which should be in a cuboid shape (this is perfect to add to soups, pasta or omelettes).
3. Sprinkle with a small layer of salt.
4. Cut the asparagus lengthways so they are about 5mm thick (usually in half but may need to be in thirds).
5. Blend together the pesto ingredients until smooth, bright green. Adjust to taste.
6. Lay out the puff pastry sheet on a baking sheet with the attached baking paper.
7. Spread half the pesto in a layer over the puff pastry, leaving a border. You shouldn’t be able to see any pastry below the pesto so use more if needed.
8. Pat the courgette dry and, without breaking the ribbons, try and remove as much liquid as possible.
9. Lay the asparagus over the pesto then lay the courgette ribbons in waves all over the tart. Some should be sticking upright and some laying down to give different textures.
10. Dot the halved tomatoes around the tart and then drizzle or spray olive oil over the surface.
11. Do an egg or milk wash over the border and then bake for 20-25 minutes or until golden brown on the edges and underneath. Sprinkle the feta over after 15 minutes. You may need to put foil over the edges if they are browning too quickly.
12. Crack some black pepper over the top and then cut into 4 pieces. Serve warm!

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