Zucchini and Asparagus Tart

This is a quick and easy open style tart using a wholemeal pastry base that I perfected after trial and error.


For the base:

2 cups wholemeal self-raising flour

½ cup milk

¼ cup virgin olive oil

1 pinch salt


For the topping:

2 large zucchinis, thinly sliced

Bunch asparagus, trimmed

home-made pesto or a good quality bought pesto

200g Feta, crumbled

Dried oregano

Black pepper

rock salt

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Blanch sliced zucchini and asparagus and allow to drain.  As there is very little oil and no butter this pastry mix needs to be worked very quickly.

Add to a saucepan the milk, olive oil, pinch rock salt and bring to boil. Once boiled leave for two to three minutes off the heat to cool slightly.  In a processor put wholemeal self raising flour, start processing, then slowly add hot milk mixture.  It should form into round pastry dough. 


Remove from processor put between two sheets of grease proof paper and roll out to fit in a baking tray (lined with grease proof paper).   Remember to work reasonably quickly as you can’t leave the pastry for long before you cook it.

When you have prepared your pastry and rolled it into a tray, prick it all over with a fork, spread the pesto, layer the zucchini (not overlapping), spread asparagus over the top, season to taste with dried oregano, fresh black pepper and pinch rock salt.  Lastly sprinkle crumbled feta over top.

Pre-heat oven to 200°C, bake for approx. 15 – 20min or until golden brown.  Serve with salad of your choice.

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