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Asparagus & Courgette Tart

Asparagus and courgette tart

Prep Time 20 minutes
Cook Time 40 minutes
Course Dessert, Lunch, Main Course, Snack
Servings 8


  • 1 roll Paneton savoury pastry defrosted
  • 1 bunch asparagus chopped
  • 1 courgette shaved using a peeler
  • 4 eggs
  • 1/2 cup cream or milk
  • 1/4 cup fresh herbs – chives and parsley finely chopped
  • 1 tsp salt and pepper to taste


  • Pre-heat oven to 180'.
  • Grease and line your baking tin with baking paper- we used a shallow rectangle, it's easy to portion, but any will work
  • Line with pastry, trimming the edges and saving the excess to decorate the top.
  • Put a layer of baking paper on the pastry and fill with baking beans to blind bake – nobody wants a soggy bottom. Approximately 15 minutes.
  • In a large bowl, mix the egg, herbs and cream well.
  • Add veggies to the pastry and pour over the egg mix.
  • Decorate the top with the leftover pastry – we did a cute lattice top, have fun with it.
  • Bake for around 30 minutes, or until egg has just set.
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