Pesto & Asparagus Tart

This is a very quick, easy and indulgent dinner, that takes 10 minutes to prepare and 20 to bake, but feels far more significant and homemade. I like to serve this to guests with a light peppery salad or baked salmon.  This makes enough for 4 people as a side dish or starter, or for two as a main. It’s delicious chilled or re-heated, too.

Ingredients:

• Pre-rolled puff pastry sheet, or homemade if you’d rather

• Roughly 130g Pesto, either shop-bought (but fresh) or homemade

• A small bunch of asparagus tips, chopped in half

• White onion, thinly sliced

• 10 or so pitted green olives, halved

• ½ a mozzarella ball, drained

• 25g parmesan cheese, grated

• A small handful of fresh basil, chopped

• Salt & Pepper to season

Recipe

Preheat the oven to 180 fan. Begin by covering a baking sheet with parchment paper, before adding the pre-rolled puff pastry on top.  Fold and press the edges, to create a small lip, before topping the entire centre part (avoiding the ‘crust’) with pesto, spreading as evenly as possible, but not too thick.

First top with thinly sliced onion, before adding asparagus and green olives. Tear the drained mozzarella and top evenly, and sprinkle a small amount of parmesan. Season with salt & pepper before popping into the oven for around 20 minutes, or until lightly browned and asparagus cooked. Enjoy!