Shaking up #LBC [Lunch Box Club] this week with something a little different yet pretty simple, and of course, delicious.
I LOVE the combination of the pesto, feta and roasted green vegetables but you can of course play around with the ingredients – peppers, cherry tomatoes, red onion, ricotta or goats cheese would all work great here. You can eat cold or reheat before eating.
Courgette, asparagus and feta tartPrint This
- 1 roll of puff pastry
- 1 courgette, thinly sliced
- 8 asparagus tips, sliced in half lengthways
- 4 tablespoons of green pesto
- 80g feta (can be omitted to make vegan)
- Bag of mixed leaves
- 15 cherry tomatoes, halved
- 1/2 cucumber, sliced
- Pumpkin and sunflower seeds to garnish
- Extra virgin olive oil
Preheat the oven to 180c and line a baking tray with parchment paper.
In a mixing bowl combine the sliced courgette and 2 tablespoons of pesto. Mix until well combined and the courgette is evenly coated in the pest.
Next, roll out the puff pastry on the baking tray and score a line around the edge 1cm from the border. Spread the remaining 2 tablespoons of pesto on the pastry within the lines.
Now add the courgette slices and asparagus halves, drizzle with olive oil and place in the oven for 15 minutes.
Remove the tart from the oven and crumble the feta on top and place back in the oven for 10 minutes more.
Meanwhile, make the salad by combining the mixed leaves, cucumber and tomatoes.
Line the 3 lunchboxes with salad and once the tart has cooled slightly slice it into 6 pieces and add to the lunchboxes. Top the salad with pumpkin and sunflower seeds, and drizzle it with a little bit more of olive oil should you wish.