When I think of spring, I think of lots of fresh flavors and tender greens. This Spring Vegetable Pesto Pie encompasses all of those things. Layers of crispy, golden filo pastry topped with pesto crème fraîche, asparagus, zucchini, feta and breadcrumbs. A perfect spring or summer lunch! It is delicious hot or cold so can be packed in school or work lunches.
Try using different vegetables or making your own pesto, it’s so satisfying and you can use it in many other recipes too!
Equipment
No special equipment is needed here, but a large baking sheet is a must. These are my favorites. I recently replaced all of my non-stick cooking plates with uncoated stainless steel plates after reading about how much non-stick coating can leach into your food if the coating is scratched. I haven’t had any problems with gluing, but I just use parchment paper. paper or silicone baking mats if necessary!
Recipe Changes
- Gluten-free: Gluten-free filo dough can be tricky, but you can try rice paper sheets like you would use for spring rolls. Also make sure to use gluten-free breadcrumbs.
- Dairy-free and vegan: Use a dairy-free sour cream or soft cheese, dairy-free pesto, and use a dairy-free hard salad cheese in place of feta.
- Vegetables: You can use any of your favorite vegetables on this pie, broccoli sprouts would be another delicious option!
Spring vegetable pesto tart
Layers of crispy, golden filo pastry topped with pesto crème fraîche, asparagus, zucchini, feta and breadcrumbs. A perfect spring or summer lunch!
Ingredients
- 6-8 leaves filo pastry 1 package of approximately 270g, defrosted
- 2 tablespoon olive oil
- 1 zucchini
- 125 grams beautiful asparagus about 20 thin stems
- 4 tablespoon pesto
- 6 tablespoon sour cream
- 70 grams feta cheese
- 1 lemon zest of
- 1 handle basil leaves garnish
- 50 grams breadcrumbs I used lemon and black pepper
Instructions
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Preheat the oven to 160c/320f. Line a large baking sheet with parchment paper.
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Whisk together the pesto, crème fraîche and lemon zest. Season with salt and pepper, mix and set aside.
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Cut the asparagus and cut the zucchini into slices.
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Unroll the phyllo dough and cover it with a damp cloth to keep it moist while you work. Put the olive oil in a small bowl.
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Place a sheet of filo on the prepared pan and the parchment paper, brush lightly with olive oil using a pastry brush.
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Place another sheet of filo on top, slightly askew, and brush with olive oil. Repeat with remaining layers, no need to brush top layer with oil.
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Spread the pesto crème fraîche mixture over the top of the dough, leaving about 1″ plain around the edges.
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Arrange the asparagus and zucchini on top.
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Scrunch the edges of the dough together to create a crinkled effect.
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Crumble the feta and breadcrumbs and sprinkle with salt and pepper.
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Bake for 25-30 minutes until the pastry is golden brown and crispy.
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Serve garnished with a few basil leaves.
Remarks
Storage: Leftover pie can be stored in the refrigerator and eaten cold or reheated in the oven to make it crispy.
I hope you enjoyed this recipe! Let me know what you think below and don’t forget to check out my Pesto Pasta Recipes or my Zucchini and Spinach Pesto Pasta Recipes.