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Asparagus and watercress tart
Asparagus and watercress tart
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Elevate your spring menu with a delicious tart featuring seasonal asparagus, peppery watercress, and rich goat's cheese.
Ingredients:
  • 1 1/2 sheets frozen puff pastry
  • 1 Free Range Egg, lightly whisked
  • 1 bunch asparagus, woody ends trimmed, halved lengthways
  • 100g sugar snap peas, halved
  • 60g pea
  • 100g goat’s cheese, lightly whipped
  • 1/2 small radicchio, leaves separated
  • 250.00 ml watercress sprigs
  • 2 radishes, thinly sliced
  • 250.00 ml basil leaves
  • 125.00 ml watercress sprigs
  • 45g hazelnuts
  • 30g parmesan
  • 80ml olive oil
Instructions:
  • Preheat your oven to 200°C. Line a baking tray with parchment paper. Lay the whole pastry sheet on the tray. Cut the halved pastry sheet into four 2cm-wide strips. Arrange the strips along the edges of the pastry to form a border. Use a small sharp knife to lightly score the pastry border. Gently brush with beaten egg.
  • Bake for 15-20 minutes until the pastry is golden brown and puffed. Gently press down the center with a clean tea towel, then allow it to cool slightly.
  • For the hazelnut & watercress pesto, blend basil, watercress, hazelnuts, and parmesan in a food processor until finely chopped. Then, gradually pour in oil with the processor running until well combined. Season to taste.
  • Blanch asparagus, sugar snap peas, and peas in boiling water for 2 minutes until vibrant and tender. Quickly cool in cold water and drain thoroughly.
  • Assemble by placing the pastry case on a serving plate and spreading it with half of the pesto and goat's cheese. Layer on the radicchio, asparagus mixture, watercress, and radish. Finish by drizzling with the remaining pesto.

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