Name: Asparagus and sundried tomato tart
Total time: 2700 s
Yield: 4
Ingredients: 1 pack all-butter puff pastry; 2 tablespoon milk; 1/2 jar sundried tomato paste; 250 gram asparagus spear; 100 gram red cherry tomato; 120 gram mozzarella di bufala campana; 3 tablespoon green pesto; to taste watercress

Step 1

Preheat the oven to 200°C/180°C fan/gas mark 6.

Step 2

Roll out the pastry (1 pack) into a 20 x 30cm rectangle and place on a baking sheet lined with greaseproof paper. Score a border 1.5cm in from the edge, then use a fork to prick the pastry inside this border. Brush the milk (30 mL) over the pastry before placing in the oven to cook for 15 minutes, until golden. Remove from the oven and lower the temperature to 180°C/160°C fan/gas mark 4.

Step 3

Using the back of the fork, gently press down on the pastry in the middle of the raise border. Spread over the sundried tomato paste (1/2 jar) up to the border, then lay over the asparagus (250 g) . Top with the cherry tomatoes (100 g) , cut side up, then tear over the mozzarella (120 g) .

Step 4

Drizzle with a little extra virgin olive oil, season, then bake for 20-25 minutes until the base is crisp. Spoon over the pesto (45 g) and serve with watercress (to taste) or rocket.

Asparagus and sundried tomato tart

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