Asparagus & Pea Tart

Eat the seasons with this asparagus & pea tart

This Asparagus and Pea Tart brings together seasonal ingredients for a Spring time lunch. The tart uses (readymade) puff pastry, most brands are dairy and egg free which is really handy!

I’ve simply mashed defrosted peas in the processor with crushed fennel seeds, lemon, garlic and a little olive oil. I’ve not blended the peas to a puree, instead I’ve just pulsed them a few times so the texture is lumpy with a good bite to it. The pulsed peas are then generously piled onto the puff pastry with a few asparagus spears placed on top. Pop into a pre heated oven and bake for 20-30 minutes or until golden brown. I added a few pine nuts on the tarts half way through cooking so they toast but don’t overcook.

Garnish with your favourite herbs

You can garnish the tarts with fresh herbs such as parsley, however mint would go really well too. I served mine for lunch with a leafy salad and vinaigrette dressing. You can slice the tarts into portions and freeze them for a later date to cook in the oven for 20-30 minutes.

For some more Spring cooking ideas check out this tasty Braised Gem Lettuce Broth or take a look at my Instagram for others recipes!

Print Recipe

Asparagus & Pea Tart

This Asparagus and Pea Tart brings together seasonal ingredients for a Spring time lunch. It's simple to make yet full of flavour. Any leftovers can be frozen and cooked at a later date.

Course: Lunch

Cuisine: British

Keyword: Asparagus tart, Smashed peas, Spring

Ingredients

• 400 g Peas Defrosted
• 1 tsp Fennel seeds Toasted and lightly crushed
• 1 Garlic clove Minced
• ¼ tsp Chilli flakes
• ¼ tsp Salt
• 100 g Asparagus Halved lengthways
• 1 Packet of ready rolled puff pastry
• A small handful of parsley or mint
• ¼ Large lemon
• 30 g Pine nuts

Instructions

• Pre-heat the oven to 200°C.
• Pulse the peas, crushed fennel, minced garlic, salt, chilli flakes & lemon juice in the processor until combined and smashed rather than a puree.
• Cut the pastry in half and with the tip of your knife make a light indentation to create a border all the way round 2cm from the edge.
• Spread the pea mix evenly across each pastry half within the border, then arrange your halved asparagus spears across the tart and place in the centre of the oven for 20-30 minutes. Half way through cooking you can sprinkle the pine nuts on the tarts for them to toast.
• If you find the edges start browning faster than the rest of the tart is cooking you can lightly cover it with tin foil or put the tarts on a lower shelf in the oven. Once the tarts have gone golden brown around the edge and the base is cooked through you’re ready to serve! Garnish with your herbs and serve with a leafy side salad and drizzle with a vinaigrette dressing.