Sun-dried tomato & asparagus puff pastry tart

Sun-dried tomato & asparagus puff pastry tart

By
From
Love Your Lunches
Makes
4 Lunch portions
Photographer
Bec Dickinson

Possibly the least effort to put together, with the most rewarding results. The mascarpone can be substituted for any soft cheese available such as ricotta or cream cheese.

Ingredients

Quantity Ingredient
375g ready rolled puff pastry
1 large egg, beaten
100g asparagus
1 tablespoon olive oil
1 lemon, zested
200g mascarpone cheese
200g feta
100g sun-dried tomatoes in oil, drained
2 tablespoons Speedy ricotta & rocket gnocchi with herb pesto, pesto
4 teaspoons pine nuts, toasted
salt
freshly ground black pepper

Method

  1. Preheat the oven to 200°C. Line a baking tray with baking parchment. Place the pastry onto the tray and score a 2 cm border around the edge. Brush over the beaten egg, then make fork indents all over the inside of the border. Bake for 10 minutes, until golden and puffed. Store in an airtight container, in a cool, dark, dry place.
  2. Line another baking tray with baking parchment. Place the asparagus onto the tray, drizzle over the olive oil and lemon zest and season. Roast for 10 minutes, until tender. Allow to cool then store in an airtight container in the fridge.
  3. Portion out the cheeses into containers and store in the fridge until ready to use.
  4. To assemble, spread the mascarpone over the pastry, and sprinkle over the feta. Arrange the sun-dried tomatoes and asparagus on top, dollop on the pesto, then sprinkle over the pine nuts. Season and cut into slices to serve.

Note

  • Vegetarian
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