Roasted Asparagus Tart. Did you know that this week is National Vegetarian Week in the UK? The aim is to encourage people to eat more vegetarian food and they have lots of great recipes here. Here in France it would be a shame not to make the most of asparagus season as it seems so short. Most French people prefer the fatter, white asparagus but I prefer the slimmer green version. For this dish the asparagus is roasted which really helps to retain the colour and intensify the flavour. There's no homemade pastry for this dish and I am completely unapologetic about using ready made puff pastry, as long as it is an all butter version.
Start by cutting tomatoes in half and placing cut side up on a tin lined with baking parchment. Drizzle with olive oil and season with sea salt and black pepper before roasting in a preheated oven at 150 C for an hour. The tomatoes will become quite sweet but will still retain their shape.
When the tomatoes have roasted leave to cool and put the asparagus on a baking sheet and prepare in the same way as the tomatoes. Line a baking tin with puff pastry and poke the base liberally with a fork. Cook in a preheated oven at 200 C for 10 minutes with the asparagus.
Use the back of a spoon to push down the middle of the pastry and then spread some basil pesto on the base.
Arrange the roasted asparagus on the pastry with the tomatoes on top. Drain the liquid from the mozzarella and allow to drain on kitchen paper for a few minutes. Break the cheese into chunks and scatter over. You could easily use two balls of cheese if you like. Drizzle over some extra olive oil and pepper.
Cook for 10 minutes at 200 C until the cheese has melted.
Really easy, with the ready puff pastry and the roasting makes the tomatoes and asparagus sweet and tender.
What's your favourite veggie tart? If you are looking for more inspiration why not try my Caprese Tart ?
Table of Contents
Roasted Asparagus Tart
Ingredients
- 235 g ready made butter puff pastry
- 8 medium vine tomatoes
- 10 trimmed asparagus spears
- olive oil
- seasoning
- 1 ball mozzarella
- 100 g basil pesto
Instructions
- Line a baking sheet with parchment and place tomatoes cut in half with the cut side up.
- Drizzle over olive oil and season well with sea salt and black pepper before roasting at 150 C for about an hour.
- Line a loose bottomed tin (20x30cm) with the pastry and prick well with a fork.
- Bake the pastry at 200 C for about 10 minutes then use the back of a spoon to flatten the base.
- Prepare the asparagus in the same way as the tomatoes and cook at the same time as the pastry.
- Spread the pesto over the base of the pastry, add the asparagus, the tomatoes and top with pieces of mozzarella.
- Drizzle with a little extra oil and pepper and return to the oven for about 10 minutes until the mozzarella has melted.
Amanda
Thanks Elaine. Vegetable tarts are a favourite in my house and the easier the better!
Amanda
Thanks Pam. My life is definitely too short to make puff pastry too! All the chefs do it and it’s just as good value to buy here too.
Amanda
Thanks Amanda. I think asparagus is Spring too and this tart makes the most of the season.
Amanda
Sounds delicious! I love asparagus and as Spring approaches, I need to try this recipe!
Pam Greer
Yum! I am so ready for asparagus season! And I'm with you, store bought puff pastry is my favorite kitchen shortcut!
Elaine @ Dishes Delish
Oh, my word!! This asparagus tart looks so delicious! I love vegetable tarts! I can't wait to try your recipe, Amanda!!
Amanda
I'm glad you buy the puff pastry too! Life is way too short I agree and this way it takes no time to make the tart.
Amanda
It's really gorgeous isn't it? The colours do it for me.
Amanda
Thanks Mimi. The tomatoes taste really sweet this way too.
Amanda
I'm so pleased you tried it and liked it Susan. You've made my day! xxx
ourfrenchoasis
I made this for lunch today, we had friends over and it was the hugest hit, utterly delicious, thanks so much, so easy and yet so fabulous! Xxx
chef mimi
This is gorgeous! I can imagine the lovely flavors as well!
Suzassippi
I love roasted asparagus, and this looks wonderful!
ourfrenchoasis
I just ate and yet this has made my mouth water all over again. Tomorrow's lunch for sure. I too much prefer the green asparagus and despite the fact that we had a friend who actually taught the children how to make puff pastry, I remain a devotee to a good quality shop bought one! Life is too short for some things and making puff pastry is one of them!!!