Spring Green Tart

Nick travels for work a lot this time of year, going to conferences and speaking to companies and schools about his work in Motion Graphics, building software plug-ins, and owning a company.  It's great for his company, but not so great for his tummy.  He's been craving home-cooked meals like crazy lately.  I try to pump him full of vegetables every chance I get, but especially during April.  This Green Tart is one of his favorites!

 

INGREDIENTS

springgreentart.jpg

1 bunch asparagus
1 zucchini, sliced
1 cup peas
1 cup burrata cheese
1 puff pastry
4 Tbsp cup pesto (I buy Rana brand)
2 Tbsp olive oil
salt & pepper to taste
Fresh pea shoots for garnish

 

springgreentart2.jpg

DIRECTIONS

  • Preheat oven to 400 degrees.
  • Cut off the ends of the asparagus and place on a baking pan with the sliced zucchini.  Drizzle the olive oil over the vegetables and top with salt and pepper.  Cook them in the oven for 10 minutes.
  • On a lightly floured surface, roll out the puff pastry into a 10-by-16-inch rectangle about 1/8 inch  thick. Transfer the dough to the prepared baking sheet. Prick the pastry all over with a fork. Bake until the pastry is light golden brown, about 12 minutes. Transfer to a wire rack and let cool slightly.
  • Spread pesto on the puff pastry, leaving 1 1/2 inch border on all sides.
  • Cut the burrata into quarter pieces and arrange over the pastry, leaving a 1 1/2-inch border uncovered on all sides.
  • Arrange the asparagus, zucchini, and peas over the cheese.  Bake until the cheese is melted and the pastry is crisp and golden brown, about 15 to 20 minutes.
  •  Top with fresh pea shoots.

Healthy, Dinner, VegetarianMarie KellyMilford Kitchenveggies, vegetables, asparagus, zucchini, peas, pea shootsComment