Courgette and Asparagus Tartlets

I love tarts. These little individual ones are ideal for a summer garden tea. And so easy to put together.


Oven 200c


Serves 4


  • 1 pack of shortcrust pastry
  • 1tbsp oil 
  • 2 courgettes, sliced 
  • 125g asparagus, cut into 2inch pieces 
  • Handful of spinach, chopped 
  • 2 eggs 
  • 200ml milk 
  • 100g ricotta


  1. Unroll the pastry and cut into 8 pieces. Place in tart tins, leaving pastry hanging over.
  2. Lay baking paper in each tin, fill with baking beans and bake for 15mins.
  3. Remove beans and paper and bake for a further 8min.
  4. Fry courgette and asparagus until golden, stir in spinach and allow to cool.
  5. Spoon some mixture into each tart.
  6. Beat together the eggs and milk and pour over the veg, almost to the top. Add pieces of ricotta and bake for 25mins or so. Serve with salad.



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