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Un-roll the pastry and flatten it out onto a baking tray.
Brush the first sheet of pastry with the melted butter then top with another sheet of pastry.
Repeat to use all the pastry but don’t butter the top layer.
Scrunch the edges slightly to form a crust.
Slice the courgette and put it onto a baking tray.
Drizzle half the rapeseed oil onto the courgette then add half of the thyme leaves & mix well.
Spread out to a single layer and grill for 5 minutes.
Trim any woody bits from the end of the asparagus then drizzle with the rest of the oil, season & add the rest of the thyme leaves
Spoon 3 tbsp of the Caramelised Onion Chutney into the base of the tart and spread all over, avoiding the crust.
Place the grilled courgette on top of the Chutney, then top with asparagus and the goats’ cheese
Bake at 180°C for 30 minutes before serving with a simple green salad.
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