One of my favorite cookbooks, The Green Roasting Tin by Rukmini Iyer, is a treasure trove of vibrant vegetarian and vegan traybakes. Among its many gems is the Courgette, Asparagus, and Goat's Cheese Tart—a dish that’s as easy to make as it is delightful to eat.
With just a handful of ingredients and about 40 minutes from start to finish, this tart is perfect for busy weeknights or leisurely weekend brunches. Serve it as a main course or slice it into bite-sized pieces for a stunning canapé.
Before you dive in, here are a few tips to ensure your tart turns out perfectly:
Tips for Perfect Asparagus
- Uniformity Matters: Look for asparagus stalks that are similar in thickness. This ensures even cooking. If your bundle includes both thick and thin stalks, simply slice the thicker ones lengthwise to match.
- Prepping the Stalks:
- For slender stalks: Trim a small amount off the ends to tidy them up—this step is optional but adds a polished touch.
- For thicker stalks: Trim the woody ends (about 1/2 inch to 1 inch) and peel the lower third of the stalk. This minimizes food waste, preserves the tender core, and maintains the stalk’s visual appeal.
Mastering Puff Pastry
- Thawing: Frozen puff pastry typically comes in a block. Let it thaw at room temperature according to the package instructions.
- Rolling Out: On a lightly floured surface, roll the dough to roughly 11 x 16 inches or the size of your baking pan. If you have space, pop the rolled pastry back in the fridge while you prepare the filling—keeping it cool helps achieve that signature puff and rise.
This tart is a beautiful marriage of crisp puff pastry, creamy goat’s cheese, and vibrant vegetables. The asparagus and courgettes roast to tender perfection, while the cheese adds a tangy richness. Every bite feels light, fresh, and indulgent all at once.
If you’re looking to expand your repertoire of simple, crowd-pleasing recipes, I highly recommend The Green Roasting Tin. It’s filled with approachable, flavor-packed ideas that work for any occasion.
Let me know if you try this recipe—I’d love to hear what you think!
