Sugar Snap Pea & Asparagus Tart

Unable to load

14 Ingredients

Number of servings

4

1 1/2 sheet frozen puff pastry, thawed
1 bunch asparagus, trimmed
1/4 small red onion, thinly sliced
1 bunch continental parsley, leaves picked
1 pea shoots (to garnish)
150grams sugar snap peas
1tablespoons lemon juice
1teaspoons wholegrain mustard
20grams baby rocket
2tablespoons capers
1/4 cup olive oil
1tablespoons apple cider vinegar
2 anchovy fillets
1 clove garlic

Nutrition per serving

18% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

To make the herb and anchovy pesto, process parsley, garlic, capers, anchovies, mustard, lemon juice and olive oil in a food processor until finely chopped. Transfer to a bowl.

Step 2 of 4

Preheat oven to 210°C. Join pastry sheets by overlapping edges and pressing firmly to form a rectangle. Ease into a 35x12cm fluted tart tin with removable base and trim excess. Line with baking paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove paper and weights. Bake for a further 5-8 minutes or until golden. Cool.

Step 3 of 4

Meanwhile, preheat a barbecue grill or chargrill pan over medium-high heat. Combine onion and vinegar in a small bowl and set aside for 5 minutes. Top and tail peas and remove strings from sides. Place in a bowl, cover with boiling water and set aside for 5 minutes or until bright green. Drain and split lenthways. Trim asparagus to the width of pastry case. Chargrill asparagus for 2 minutes on each side or until tender.

Step 4 of 4

Spread pesto over pastry base, reserving 1 tbs. Top with asparagus, rocket, peas, onion and pea shoots. Drizzle with reserved pesto, slice and serve.