Asparagus is one of those very special seasonal veg as the season is so short. For those who try to eat seasonally by buying locally, when Asparagus season hits, it’s to be savoured as much as possible for that brief time. All veg are superfoods in their own way, as we know, and asparagus is no exception. As a vegetable with a good proportion of protein, an excellent source of potassium and chromium, and anti-inflammatory, antioxidant properties, it’s one of the best for looking and feeling good!
It fills us up, keeps water retention at bay, satisfies appetite, stabilises blood sugar, and feeds the skin, blood vessels and lymphatic system. On top that, it is a fantastic source of glutathione, a compound that is minutely involved in fighting free radicals and preventing cancer. The high levels of folate contribute to hormone balance on one hand, and protects against cognitive decline on another.
Using it in a tart is a great way to add even more layers of nutrition and flavour – here I’ve added tomatoes, pesto and a tasty, crowd-pleasing topping of cheese. Play around and make it your own!
Asparagus Tomato Pesto Cheese Tart
- Prep Time: 10
- Total Time: 10 minutes
- 50g pesto (homemade or store-bought)
- 16 to 20 asparagus spears
- 150g cherry tomatoes, halved
- 150g feta, crumbled
- 150g shredded mozzarella
- 1 pack of puff pastry
- Preheat oven to 190 C. Line a baking sheet with parchment paper.
- On a lightly floured work surface, unwrap pastry dough and slightly roll out to an even rectangle, and cut into four equal rectangles. To make things easier, separate rectangles and place on baking sheet so you can prepare on baking sheet.
- Spread the pesto on the rectangles, leaving 1/2-inch border. Top each with 4 to 5 asparagus spears, tomatoes, and both cheeses.
- Bake pastries for 20 to 25 minutes until lightly golden. Cool for 5 minutes and serve warm.