Light, crisp, and bursting with seasonal flavour, this Griddled Courgette & Asparagus Tart with Sharpham Rushmore Pesto is a celebration of simple ingredients done beautifully. Tender ribbons of courgette and lightly charred asparagus are layered over golden puff pastry, offering both texture and freshness. The vibrant, herby kick of Sharpham Rushmore pesto ties everything together with a creamy, umami-rich finish. Whether served as a light lunch, elegant starter, or centerpiece at a summer gathering, this tart is as eye-catching as it is delicious — and delightfully easy to prepare.
Ingredients
- 1 sheet ready-rolled puff pastry (approx. 320g), thawed if frozen
- 1 medium courgette, sliced thinly lengthways
- 1 bunch asparagus, trimmed
- 2 tbsp olive oil
- 2–3 tbsp Sharpham Rushmore pesto
- Sea salt and freshly ground black pepper
- 100g Ticklemore goat’s cheese
- 1 egg, beaten
Instructions
- Preheat the oven: Set your oven to 200°C (180°C fan) / 400°F / Gas Mark 6. Line a baking sheet with parchment paper.
- Unroll the puff pastry onto the prepared tray. Score a border about 1.5cm from the edge all the way around (do not cut through). Prick the center area with a fork to prevent it puffing too much. Brush the border with beaten egg.
- Griddle the vegetables: Heat a griddle pan over medium-high heat. Toss the courgette ribbons and asparagus in olive oil and season with a little salt. Grill them in batches for 1–2 minutes per side until tender and slightly charred.
- Assemble the tart: Spread a thin layer of Rushmore Pesto over the center of the pastry. Arrange the griddled courgette and asparagus attractively over the top. bake for 20- 25 mins until golden
- Remove from the oven, finely grate Ticklmore Cheese over the top then garnish with lemon zest or fresh basil if desired. Slice and serve warm or at room temperature.