Courgette, Green Bean, & Feta Tart

with pesto and rocket

An equally beautiful weekend lunch to enjoy with friends and a delicious weekday dinner, with leftovers making a great lunch at the office! A recipe that ticks all the boxes – did we mention it’s delicious, too?

Ingredients

  • 1 roll of puff pastry

  • 4 tbsp pesto of choice

  • 1 small courgette, thinly sliced

  • 70g green beans, trimmed

  • 100g crumbled feta
    dairy or dairy-free

  • 1 tbsp pine nuts

  • 1 handful of rocket leaves

Method

  1. Preheat the oven to 180ºc and carefully roll out your sheet of pastry onto a baking tray.

  2. Score a 1cm border using a knife, and then spread 3 tablespoons of the pesto onto the base, leaving the border clear.

  3. Next, add the courgette slices and green beans. Place the tray into the oven for 15 minutes, until golden brown and the border has puffed.

  4. Carefully remove the tray, add the crumbled feta and pine nuts and remaining tablespoon of pesto in small dollops on top of the veggies. Place back into the oven for a final 10 minutes.

  5. Add the rocket once out of the oven, slice into 4 [or 6 if you want smaller pieces] and enjoy!

Serves 4.

Join the Membership

Join the Membership

Unlock 4 new monthly recipes, and a weekly menu plan with a complete shopping list by becoming a member of The Food Medic hub.