Roasted Asparagus Tart
Oven roasted asparagus and vine tomatoes are layered on pesto covered puff pastry before being covered with mozzarella and baked.
- 235 g ready made butter puff pastry
- 8 medium vine tomatoes
- 10 trimmed asparagus spears
- olive oil
- 1 ball mozzarella
- 100 g basil pesto
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.
Calories: 620kcalCarbohydrates: 36gProtein: 20gFat: 45gSaturated Fat: 15gCholesterol: 47mgSodium: 741mgPotassium: 453mgFiber: 4gSugar: 6gVitamin A: 2221IUVitamin C: 19mgCalcium: 353mgIron: 3mg