Home > Food > Life > TMC Recipe of the week: Open Asparagus, Courgette and Feta Puff

We’ve partnered with Zenia Deogan, Nutritionist and Chef @thesensorykitchen to create some super easy, super speedy recipes of the week.

A beautiful open rainbow tart. Perfectly baked to a lovely golden brown with ribbons of asparagus and courgette and jewelled with baby plum tomatoes and crumbled feta. A great option for an easy and impressive lunch, dinner or snack.


– 1 pack Ready Rolled Puff Pastry
– 200 g Feta Cheese, crumbled
– 2 tbsps of Tomato Paste
– 1 Courgette, ribbons
– 4 Asparagus Spears, ribbons
– Handful of Mixed Baby Plum Tomatoes, halved
– Handful of Grated Cheddar Cheese
– 1 tbsp Mixed Herbs
– Salt and Pepper to taste


– Preheat oven to 180˚C
– Unroll the puff pastry sheet onto a lined baking tray. Spread tomato paste over the pastry, leaving a border of approx 1 1/2cm’s to allow the pastry to rise.
– Add and equally scatter courgettes, asparagus, baby plum tomatoes, cheddar and feta. Sprinkle mixed herbs and season.
– Bake in the oven for 20 minutes until the pastry is golden at the edges. Allow to stand for 2-3 minutes before serving.

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