This delicious tart combines two of our favourite greens – peas and asparagus. Paired with creamy mascarpone cheese and flaky puff pastry this tart not only looks great but is quick to make and tastes lovely. Serve it with a simple tomato salad and a glass of crisp white wine for an easy and delicious lunch or dinner.
1 sheet of puff pastry
1 bunch of asparagus, cut in half lengthways
1/2 a cup of baby peas, blanched
3 tablespoons of mascarpone cheese
2 teaspoons of Dijon mustard
1/4 of a cup of grated Parmesan cheese
Handful of flat-leaf parsley, chopped
Zest of 1/2 a lemon
2 tablespoons of milk
Salt & pepper, to serve
Pre-heat oven to 180 degrees celsius. To make tart, take a sheet of uncooked puff pastry and place on baking paper. Using a sharp knife, scour a border in to the pastry about 1 inch in from the edge. In a bowl mix the marscarpone, parmesan cheese and mustard. Spread the cheese mix on to the base of the pastry, avoiding the edges. Top with halved asparagus stems and blanched peas. Brush the edges of the tart with milk.
Transfer the tart to an oven-proof tray and place in oven. Cook for approximately 15 minutes until the edges are golden, the marscarpone mix is bubbling and the asparagus is cooked through. Remove from the oven, top with lemon zest and parsley, season with salt and pepper and serve. Enjoy!