Asparagus and Semi Dried Tomato Tart

Recipe by Vikki Leng

Fresh Australian asparagus is available from September to March, making it the perfect spring and summer vegetable for all menus.

Check out Vikki's website for more delicious recipes.

Print Recipe

Ingredients
Method

Ingredients

Semi Dried Tomato Pesto:
125 g semi-dried tomatoes
3-4 garlic cloves, peeled
Salt flakes and coarsely ground black pepper
1 small chilli, seeds removed
1/3 cup macadamias or cashews
Extra virgin olive oil to mix (about 1/3 cup)
Asparagus Topping:
2 - 3 bunches asparagus, woody ends removed
125 g feta cheese, crumbled
Base:
2 sheets puff pastry
1 small egg beaten with a little water

Method

Pre heat oven to 200°C.
To prepare the Tomato Pesto, place all ingredients into a food mill and blend until desired consistency. Set aside.
To prepare the Asparagus Topping, place boiling water in large deep frying pan or saucepan and bring to the boil. Add asparagus and cook 1 minute only. Remove with tongs and arrange on paper towels and plate and set aside.
Lay the pastry sheets on a clean dry workbench and using a sharp knife, score pastry to form a 2cm border. Spread Tomato Pesto over the pastry avoiding the border. Using a pasty brush, brush the pastry border with the egg wash.
Arrange asparagus spears on top then sprinkle feta over.
Bake until pastry is puffed and golden. Serve hot, warm or cold with a lovely leafy salad on the side.