QUICK AND EASY SPRING VEGETABLE TART with MASCARPONE CHEESE
 
Prep time
Cook time
Total time
 
You will need a large study baking sheet. I used my own asparagus from the garden which did not require cooking beforehand, so if you do grow your own and it is very young and tender you will probably be able to use it raw.
Author:
Serves: 6
Ingredients
  • 1 Ready Rolled Puff Pastry Sheet
  • 4 Tablespoons Passata
  • 50g Spinach (about two handfuls), cooked and drained
  • 6 Cherry Tomatoes, halved
  • 100g Mascarpone Cheese
  • Bunch of fresh Asparagus
  • Handful of Frozen Peas
  • 8 Teaspoons Green Pesto
Instructions
  1. Preheat the oven to 180c (fan)
  2. Blanch the asparagus for 2 minutes in boiling water and leave to cool.
  3. Unroll the pastry sheet and place it on the baking tray.
  4. With a sharp knife, make an indent all the way round the pastry about 1cm from each edge.
  5. Brush the edge with a little olive.
  6. Spread the passata over the base.
  7. Distribute the rest of the ingredients evenly, finishing with evenly spaced dollops of pesto.
  8. Place in the hot oven and cook for approximately 30 mins until the pastry is cooked and golden brown.
  9. Leave to cool slightly before serving. Best served lightly warm.
Recipe by The Eating Tree at http://www.theeatingtree.com/2015/05/24/quick-and-easy-vegetable-tart-with-mascarpone-cheese/