Asparagus and Pesto Tart Recipe

Publish Date
Wednesday, 13 August 2014, 12:00AM
Here's a delicious and easy lunch you can warm up on colder days. These asparagus and pesto tarts will be on your favourite list in no time!

Serves: 6
Prep time: 15 mins
Cooking time: 15 mins

500g asparagus
75g parmesan
100g half fat crème friache
3 tbsp pesto
300g ready rolled puff pastry
4 tbsp pine nuts
1 medium egg, lightly beaten
Basil leaves, to scatter

  1. Preheat the oven to 200C. Cook the asparagus in boiling water for 1 minute. Drain and refresh in cold water. Set aside.

  2. Finely grate half the parmesan and mix through the crème fraiche with the pesto.

  3. Unroll the pasty and cut into 6 rectangles.

  4. Using a sharp knife, score a border on each tart, 1cm from the edge.

  5. Spread the pesto mixture inside each border and divide the asparagus between the tarts. Scatter with the pine nuts and brush the pastry borders with the beaten egg. Transfer to the oven and bake for 15-20 minutes.

  6. Using a peeler shave the remaining parmesan. Scatter the tarts with the parmesan and black pepper to serve.

  • To save time, make one large tart instead.

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