Asparagus, Pesto & Cherry Tomato Tart

Asparagus, Pesto & Cherry Tomato Tart

Ready in 40 minutes • Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, November 3, 2019.
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Ingredients

Asparagus Tart

  • 1 pack flaky puff pastry
  • 3 eggs
  • 1/3 cup milk
  • 1 bunch asparagus, sliced 2cm
  • 2 Tbsp basil pesto
  • 100g feta cheese
  • 1/2 pack cherry tomatoes, cut in half
  • 1 pack walnuts

Salad

  • 1/2 pack baby spinach
  • 1 bunch basil, leaves picked
  • 1 pear, thinly sliced

Steps

  1. Preheat oven to 220°C. Prep & cook pastry. Place pastry on a lined oven tray. With a sharp knife, gently score around border of pastry, 1cm from edge (not cutting all the way through). Bake for about 8 minutes, until pastry is golden and starting to puff.
  2. Prep egg mixture. In a bowl, whisk eggs with milk and a pinch of salt. Set aside.
  3. Prep asparagus. Heat a little oil in a fry-pan on high heat. Cook asparagus for 2-3 minutes, until starting to brown, set aside.
  4. Finish tart. Remove cooked pastry from oven and spread pesto over base of tart. Top with cooked asparagus and crumble over feta. Scatter over cherry tomatoes. Carefully pour over egg mix, top with walnuts and season. Bake tart for 12-14 minutes, until egg is set.
  5. Prep salad. In a bowl, toss salad ingredients with a drizzle of olive oil and balsamic vinegar.
  6. Serve sliced tart with salad on the side.

Nutritional Information

Energy 2815 kj
673 kcal
Protein 20.0g
Carbohydrate 44.1g
Fat 45.7g