1 pack rolled puff pastry
Flour for dusting and rolling
2-3 courgettes
8-10 asparagus spears
1 Spanish onion
2 handfuls frozen peas
Small pack green beans
1garlic bulb halved
1tub ricotta cheese
1generous tsp Dijon mustard
1 tbs Parmesan grated
2 medium eggs
2tbls Gorgonzola
olive oil
Salt pepper
2-3 sprigs fresh thyme
Handful finely chopped chives ( plus extra for garnish )
A handful toasted pine nuts
1 whisked egg for brushing .
Roll or lay out your pastry and place onto a lined baking tray. score a 2cm edge around to create a lip. Prick the inside of the base with a fork and allow to chill in the fridge for at least half an hour before brushing the edge with the beaten egg and blind baking in a hot oven for 8- 10 mins then allowing to cool.
In a roasting tray drizzle your sliced courgettes green beans asparagus sliced onion and halved garlic bulb with olive oil, season and add the thyme and roast for approx 12-15 mins in a hot oven until coloured. Remove and cool.
In a bowl whip the ricotta with the eggs the mustard add the Gorgonzola the chopped chives and half the Parmesan . Spread this over the base of the cooled pastry then cover the base with the roast vegetables, squeeze the roast garlic out and then scatter the frozen peas all over . Sprinkle with the rest of the Parmesan and bake in a hot oven a further 15-20 mins or so. Until golden and risen . In a hot pan toast the pine nuts til golden then sprinkle on top m. Serve the tart warm with a pear walnut and rocket salad.