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Dinner with Rukmini
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Courgette, Asparagus and Goat’s Cheese Tart
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
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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