Asparagus & Zucchini Tarts with Salsa Verde Recipe
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Flaky filo, vibrant greens, and a zesty salsa verde – these tarts are fresh, crisp, and packed with flavour. Perfect for brunch, a quick munch or a light lunch, they’re golden, cheesy, and just the right amount of fancy.
You will need
Makes 10
For the tarts:
- 2 sheets filo pastry
- 1 bunch asparagus, blanched (or any veg)
- 1 zucchini, chopped small
- 1 cup peas
- 1/4 cup almond meal
- 1 jar almond fetta
- Handful blanched almonds, chopped
- Olive oil
- Salt & pepper
For the salsa verde:
- 1/2 bunch mint
- 1/2 bunch parsley
- 1 chilli
- 40ml red wine vinegar
- Juice of 1/2 lemon
- 60ml olive oil
- Salt & pepper
Recipe: Simon Toohey
Directions
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Step 1
Brush filo sheets with oil and layer together. Cut to fit greased tart tins, leaving slight overhang.
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Step 2
Sprinkle almond meal over pastry, then layer with asparagus, zucchini, peas, almonds, and crumbled fetta. Season with salt, pepper, and a drizzle of oil.
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Step 3
Bake at 180°C for 25-30 mins until golden.
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Step 4
For the salsa verde, blend all ingredients except oil, then fold in oil at the end.
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Step 5
Drizzle over warm tarts and serve.
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Recipe: Simon Toohey
