Summer Greens & Goats’ Cheese Tart

Summer Greens & Goats' Cheese Tart

Difficulty Medium
Total Time 1 hr
Servings 2


  • 4 sheets filo pastry
  • 50 g melted butter
  • 1 bunch asparagus
  • 1 large courgette
  • 100 g peas
  • 100 g broad beans
  • 50 ml rapeseed oil
  • 10 g thyme leaves
  • 1 Jar Baxters Caramelised Onion Relish
  • 150 g goats cheese
  • 1 egg yolk
  • salt & pepper

Baxters Ingredients


  • Un-roll the pastry and flatten it out onto a baking tray.
  • Brush the first sheet of pastry with the melted butter then top with another sheet of pastry.
  • Repeat to use all the pastry but don’t butter the top layer.
  • Scrunch the edges slightly to form a crust.
  • Slice the courgette and put it onto a baking tray.
  • Drizzle half the rapeseed oil onto the courgette then add half of the thyme leaves & mix well.
  • Spread out to a single layer and grill for 5 minutes.
  • Trim any woody bits from the end of the asparagus then drizzle with the rest of the oil, season & add the rest of the thyme leaves
  • Spoon 3 tbsp of the Caramelised Onion Relish into the base of the tart and spread all over, avoiding the crust.
  • Place the grilled courgette on top of the Chutney, then top with asparagus and the goats’ cheese
  • Bake at 180°C for 30 minutes before serving with a simple green salad.