This quick and easy recipe makes a beautiful light lunch or dinner and is one of my favourite ways to enjoy nourishing microgreens.
Serves: 4
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Servings
Prep time
Cook time
Recipe
Ingredients
- 375g all-butter puff pastry
- 1 small zucchini, peeled into strips or ribbons
- 200g cherry tomatoes, halved
- 2 tbsp pine nuts
- 150g goat’s feta
- ½ cup microgreens
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- Dressing
- 2 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- 1 clove garlic, minced
- 1 tsp honey
- Sea salt & black pepper
Method
- Defrost the pastry and place on a lined baking tray. Arrange zucchini over the pastry.
- Top with the tomatoes, pine nuts and goat’s feta and bake for 10 mins, then turn the oven down to 180°C and bake for another 15 mins or until the pastry is browned nicely.
- Meanwhile, make the dressing by combining all of the ingredients together in a jar and shake well.
- Once the tart is ready, scatter over the microgreens and drizzle over the dressing.
- Serve immediately.
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