You just can’t beat fresh produce. Sweet, crisp and colourful; new season veggies really don’t need any help to taste great.
I created this recipe in spring; however of course these veggies are still relevant now (and you can, of course, use whatever veggies you can get your hands on). This simple recipe heroes the flavours and colours of spring/summer, alongside creamy gouda and basil pesto.
These tarts are free-form – there’s no shaping required. After cutting into squares, simply add the toppings and bake. They’re a great way of using up the spare sheets of pastry you might have in the freezer; and of course you can swap out veggies as you please.
Swap butternut squash for carrot or zucchini; or capsicum and asparagus for green beans and leeks. Kids can help make these easy tarts (and choose which vegetables to use – they might just be more inclined to eat their veggies on pastry)!
This recipe was first published in the Taupo Herald. I contribute recipes on a regular basis to this local publication, which will also be shared here on my website. Keep an eye out on each week’s publication for my newest recipes!
Spring Tarts with Basil Pesto & Gouda
Course: Lunch, Main4
servings30
minutesA simple recipe pairing seasonal produce with flavourful pesto and gouda.
Ingredients
2 sheets puff pastry
250g butternut squash, peeled
175g red capsicum, thinly sliced
8 asparagus spears, halved crosswise and bottoms removed
1 cup basil pesto
150g gouda, thinly sliced
Directions
- Preheat oven to 180°C. Line a large baking tray with baking paper.
- Bring a medium saucepan of water to the boil, then reduce heat to a simmer. Using a potato peeler, shave squash into long ribbons and add to the simmering water. Blanch for 1 minute, then remove with a slotted spoon and rinse under cold water, keeping the cooking water in the pan.
- Add capsicum and cook for 3 minutes until just beginning to soften, then remove and run under cold water. Discard cooking water.
- Cut each sheet of pastry into 4 squares and place on prepared baking trays. Spread each evenly with pesto, leaving a 2cm border around the edges. Top each with gouda, then pile the butternut squash and capsicum on top. Arrange a halved asparagus spear on each tart.
- Drizzle with olive oil and season with salt and pepper. Bake for 15 minutes, until puffed and nicely browned. Serve hot.