A fabulous speedy lunch dish, this gluten free puff pastry tart featured a crispy, golden pastry base topped with crumbled feta, asparagus, spring onions, sunblushed tomatoes, pesto and rocket. This is something we default to regularly for a speedy but delicious lunch or dinner!
The availability of shop-bought gluten free puff pastry makes this a very easy dish to whip up. Of course, feel free to make the gluten free puff pastry from scratch too if you are feeling brave or are an experienced baker. I have tried this recipe with both the Asda and Jus Rol gluten free puff pastries, both yielding excellent results.
I’ve use pesto as a base as it gives beautiful flavour while ensuring the tart doesn’t go soggy. If you would prefer to use a tomato base, try concentrated tomato paste rather than passata, due to the lower water content.
Can I Change the Toppings?
Absolutely – we do this regularly, depending on what we have in the fridge. Feel free to use any veg and cheese really, whether it be peppers, broccoli, cheddar, mozzarella or more.
Note some ingredients like cherry tomatoes and courgette can be a bit watery, so would benefit from pan frying first to get rid of excess juice. Else you may end up with a soggy base. And no one likes a soggy bottom!
Where to Buy Gluten Free Puff Pastry
Jus Rol Gluten Free Puff Pastry is available from most UK supermarkets now, I often find it in Tesco and Sainsburys stores. The Asda own brand ready rolled gluten free puff pastry is available in Asda stores. You’ll find both in the fridge section.
Gluten Free Puff Pastry Tart with Pesto, Feta and Spring Veg
This tart will serve 2 hungry adults if you add a side salad, or 4 people if you serve with a more substantial side such as new potatoes.
Puff Pastry Tart with Pesto, Feta and Spring Veg (GF)
- A 280g pack of Jus Rol Chilled Gluten Free Puff Pastry (or the same quantity of another gluten free puff pastry or homemade pastry, rolled to 0.5cm thick)
- 100g of green pesto (half a jar)
- 3 spring onions
- 6 spears of asparagus
- 100g feta cheese (half a block)
- 70g sunblushed or sundried tomatoes
- 1 tsp dried oregano
- Black pepper
- 1 egg, beaten
- A large handful of fresh rocket and/or pea shoots to serve
- Heat the oven to 200C. Roll out the pastry and place on a baking tray lined with greaseproof paper.
- Spread the pesto evenly over the pastry, leaving a 2cm border around the edge (this will puff up when baked to form the crust).
- Wash and dry the spring onions and asparagus. Top and tail the spring onions, and chop any woody ends off the asparagus stalks. Slice the spring onions in half lengthways and the asparagus into chunks. Then arrange the spring onions and asparagus on top of the pesto.
- Now crumble the feta over the asparagus and spring onions and arrange the sunblushed/sundried tomatoes over the top. Sprinkle the oregano and grind some fresh black pepper over the top.
- Brush the exposed edges of the pastry (the crust) with the beaten egg, which gives the crust a nice sheen once baked.
- Next, place the tart in the oven to bake at 200C for 15-20 minutes or until the edges are puffed and golden.
- Allow to cool a little, then top with rocket and/or pea shoots to serve. This dish is also great cold and I found the Jus Rol gluten free puff pastry stays nice and crisp once cooled.
For more speedy lunch ideas, why not try some of my other gluten free recipes or bookmark them for later:
Enjoy! Laura x