Asparagus and Pesto Tarts with Honeyed Carrots

Asparagus and Pesto Tarts with Honeyed Carrots

Ready in 40 minutes Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, October 15, 2017.

If you would like to add some meat to this dish, flake smoked salmon onto cooked tarts or throw some sausages on the Barbie to accompany the dish.


Ingredients

Asparagus and Pesto Tarts

  • 375g flaky puff pastry
  • ¼ cup basil pesto
  • 1 tablespoon olive oil
  • 2 bunches asparagus
  • ¾ cup grated Colby cheese

Honeyed Carrots

  • 3 carrots
  • 2 teaspoons runny honey

Salad

  • 1 baby cos lettuce, end trimmed 1cm
  • 1 avocado
  • ½ punnet cherry tomatoes
  • 1 tablespoon olive oil
  • 1 teaspoon vinegar (e.g. white wine, red wine, cider)

Steps

  1. Preheat oven to 200°C. Line two oven trays with baking paper. Roll pastry out onto bench, plastic-side-down. Cut into 6 even-size rectangles. Place 6 pastry rectangles onto first prepared oven tray, allowing space between each for pastry to puff up. Prick pastry in several places with a fork, to ensure even cooking.
  2. In a small bowl, mix pesto with oil. Dollop evenly over bases and spread in a thin layer, leaving a 1cm border around the edges.
  3. Cut asparagus to fit pastry (leave a 1cm border around the edge). Lay asparagus pieces, side-by-side on pastry pieces. Cut remaining asparagus in half and set aside. Season tarts with salt and pepper and evenly sprinkle over cheese. Bake for 18–22 minutes, until pastry is golden and puffed up.
  4. While the tarts cook, peel and cut carrots into 2 x 7cm sticks. Toss on second prepared tray with honey and a drizzle of olive oil. Season with salt and pepper and roast (on oven rack below tarts) for about 10 minutes, until almost tender.
  5. Add remaining asparagus to tray and roast a further 5 minutes, until veggies are tender. While veggies roast, prepare the salad. Slice lettuce; dice avocado flesh; cut cherry tomatoes in half. Add all to a large bowl, along with olive oil and vinegar. Season with salt and pepper and toss to combine.
  6. To serve, place asparagus and pesto tarts onto plates and serve honeyed carrots, asparagus and salad on the side.

Nutritional Information

Energy 2651 kj
634 kcal
Protein 14.7g
Carbohydrate 38.8g
Fat 45.7g