Bring fresh flavour to the table with this easy veggie tart. It bakes up golden and light, with a layer of pesto, spring favourites like asparagus and leafy greens, and a crumble of feta. A simple dish that works a treat for lunch, dinner, or even a snack.

If you don't have the veggies listed below, just use whatever’s growing in your garden, or grab a few fresh veggies from the fridge or supermarket.  

Tip: Planning to add root vegetables like potato or kumara? Be sure to pre-cook them first so they bake through evenly.

Serves 2-4 

Ingredients

• 1 sheet puff pastry (thawed)
• 1 small courgette/zucchini, thinly slices
• 1 bunch asparagus, ends trimmed
• 1/2 cup baby spinach or silverbeet leaves
• 100g feta, crumbled
• 2 tbsp pesto
• 1 egg, lightly beaten for brushing pastry (egg wash)
• Fresh herbs to garnish (we used parsley)
   

Method

1. Preheat oven to 200°C
2. Place puff pastry on a lined tray and score a 2cm border around the edge.
3. Spread pesto inside the border. Layer spinach, zucchini, and asparagus on top.
4. Sprinkle with feta.
5. Brush pastry edges with egg wash.
6. Bake 20–25 minutes until golden and crisp.
7. Finish with fresh herbs and serve warm.

Enjoy!