Asparagus, cheese and tomato tarts
Topped with asparagus, melted cheese and roasted tomatoes, these moreish tarts are great on their own as a warm snack or paired with a crisp green salad for lunch.
- 15 mins preparation
- 15 mins cooking
- Serves 4
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Ingredients
Asparagus, cheese and tomato tarts
- 2 sheets ready-rolled butter puff pastry
- 1/2 cup (125g) basil, cashew and parmesan dip
- 2 bunch asparagus, trimmed
- 200 gram gouda cheese, thinly sliced
- 2 tablespoon pine nuts
- 200 gram grape tomatoes, halved
- 1 clove garlic, thinly sliced
- 2 teaspoon olive oil
- freshly ground black pepper
Method
Asparagus, cheese and tomato tarts
- 1Preheat the oven to hot (220°C/200°C fan forced). Grease 2 oven trays.
- 2Cut the pastry sheets in half. Place on oven trays about 4cm apart. Spread 1 tablespoon of the dip evenly over each pastry sheet, leaving a 2cm border.
- 3Arrange the asparagus over the dip mixture. Halve or quarter the asparagus lengthways if thick. Top with gouda and then sprinkle with pine nuts.
- 4Bake, uncovered, for about 15 minutes or until the pastry is puffed and golden.
- 5In a small bowl, combine the tomatoes, garlic and oil. Place on a small baking tray and roast in hot oven for about 5 minutes or until wilted.
- 6Top the tarts with roasted tomatoes and black pepper.
Notes
These tarts are great served with a green salad.
