This delicious Asparagus and Pea Tart recipe combines two of our favorite greens. 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.
Asparagus is not only delicious but also packed with many health benefits. It is a great source of fiber, vitamins and minerals such as vitamin K, vitamin C, vitamin E, and folate. Asparagus is also low in calories and cholesterol-free, making it a great addition to any healthy diet. Additionally, asparagus contains antioxidants that help to protect the body against free radicals and reduce the risk of chronic diseases such as cancer. The vegetable also contains anti-inflammatory compounds that may help to reduce the risk of conditions such as heart disease and diabetes. Asparagus is a versatile vegetable that can be enjoyed cooked or raw, making it a great addition to many dishes.
Asparagus and Pea Tart
1 sheet of puff pastry
1 bunch of asparagus, cut in half lengthways (about 500g/1lb)
1/2 a cup of baby peas, blanched (about 75g/3oz)
3 tablespoons of mascarpone cheese (about 45g/1.5oz)
2 teaspoons of Dijon mustard
1/4 of a cup of grated Parmesan cheese (about 25g/1oz)
Handful of flat-leaf parsley, chopped
Zest of 1/2 a lemon
2 tablespoons of milk
Salt & pepper, to taste
Pre-heat oven to 180 degrees Celsius (350 degrees Fahrenheit).
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 (2.5 cm) in from the edge.
In a bowl mix together the mascarpone, 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 15-20 minutes until the edges are golden, the mascarpone 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!
ele Tip – This Asparagus and Pea Tart will last for about 3-4 days when stored in an airtight container in the refrigerator. To reheat the tart, you can place it in the oven at 180 degrees Celsius (350 degrees Fahrenheit) for about 15 minutes or until heated through. It can also be enjoyed cold.
This Asparagus and Pea Tart recipe is a delicious and easy-to-make dish that is perfect for a quick weeknight dinner or a casual weekend lunch. If you enjoy this recipe and looking for other savory or sweet tart recipes, click here.