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Feed your appetite for cooking with Penguin’s expert authors

Feed your appetite for cooking with Penguin’s expert authors

Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

Courgette, Asparagus and Goat’s Cheese Tart

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Courgette, Asparagus and Goat’s Cheese Tart

This easy summer tart recipe pairs asparagus and courgette with creamy goat's cheese for a quick vegetarian midweek meal.
Serves 4
Total 40 min
Prep 10 min
Cook 30 min
Easy

Introduction from Rukmini Iyer

A simple weeknight dinner – I’m fairly sure a version of this grew out of a quick fridge raid before catching up on everyone’s favourite Westerosi soap opera, but it turned out so well that it deserved more than one repeat. By all means substitute feta cheese for the goat’s – it’s lovely either way. Serve with simply dressed or roasted cherry tomatoes on the side.

Ingredients

2 courgettes, very thinly sliced into rounds
200g asparagus
½ tbsp olive oil
½ tsp sea salt
1 lemon, zest only
freshly ground black pepper
A handful of fresh dill, roughly chopped
1 x 320g sheet of ready-rolled puff pastry
2 tbsp crème fraîche
100g goat’s cheese with rind, thinly sliced
roasted or dressed cherry tomatoes, to serve

Method

Preheat the oven to 180°C fan/200°C/gas 6. Mix the courgettes and asparagus in a bowl with the oil, salt, lemon zest, black pepper and dill.

Lay the puff pastry on a lined roasting tray and spread with the crème fraîche, leaving a 2.5cm border around the edges. Arrange the courgette slices like fish scales, slightly overlapping, on top of the crème fraîche, then lay over first the goat’s cheese slices, then the asparagus.

Transfer to the oven and cook for 30 minutes. Serve hot, with a salad or tomatoes alongside.

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From the book: The Green Roasting Tin

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