Asparagus Tomato Pesto Cheese Tart
- Prep Time: 10
- Total Time: 10 minutes
Ingredients
Units
Scale
- 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
Instructions
- 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.