| Servings |
Ingredients
- 6 tbsp mascarpone
- 50 g parmesan grated, plus extra shavings for topping
- 3 tbsp chopped basil
- Zest of 1/2 unwaxed lemon plus a squeeze of lemon
- Salt and fresh ground black pepper
- 375 g pack ready-rolled puff pastry
- 400 g asparagus woody bits snapped off
- 1 tbsp Extra-virgin olive oil
- Handful of pine nuts
Ingredients
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Instructions
- Heat the oven to 200C / fan 180C / gas 6.
- Mix the mascarpone with the Parmesan, basil, lemon zest and juice and season well
- Unroll the pastry and put on a lined tray. Score around the edge of the pastry to make a thick border. Spread the cheese mixture evenly within the border.
- Toss the asparagus in the oil, season and then arrange neatly on top of the pastry, they can be stacked for a bit of height. Sprinkle the pine nuts liberally over the asparagus and then shave Parmesan over the whole tart.
- Place in the preheated oven and bake for 25-30 minutes until golden and serve warm with dressed salad leaves.
Recipe Notes
TOP TIPS
Serve with dressed salad leaves, make them a bit spicy - rocket, watercress, frisee, endive tossed in a simple vinaigrette.
If you don't have mascarpone, try cream cheese and if you don't have basil use parsley or leave it out. You can change the herbs and the cheese.
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