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.
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.