"Spring is here! Which means I’m using tender, delicate spring vegetables, like asparagus, in many of my meals while they're in season. This springy Asparagus and Pesto Puffed Pastry Tart makes the most delicious breakfast, brunch, or light dinner. And it’s a cinch to put together! The pesto and burrata together make a perfect springy base for the tender asparagus. A sprinkle of lemon zest rounds out the flavours for this tart, but let’s be honest, that pastry is just sooo buttery and scrumptious!"
Asparagus and Pesto Puff Pastry Tart
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Serves or Makes: 4
Recipe Card
ingredients
- 1/2 pound asparagus, ends trimmed to make about 8” spears
- 1/2 teaspoon salt, plus more for sprinkling
- 1 sheet puff pastry, 10” x 10” (1/2 lb/225g), vegan and gluten free if needed
- 1/4 cup pesto, dairy free if needed
- 2 tablespoons pesto, dairy free if needed
- 1 ball burrata cheese (150-250g), vegan mozzarella style cheese if needed
- 2 teaspoons olive oil
- 1 teaspoon finely grated lemon zest
- black pepper
- pea shoots (optional)
Method
Step 1
Prepare a bowl of ice water. Bring 1” water to a boil in a wide pot or large skillet. Add 1/2 tsp salt and place the asparagus in the boiling water. Cook until crisp tender, about 2-4 minutes depending on the thickness of the asparagus. Drain and quickly transfer to ice water to blanch the asparagus and to keep them bright green. Once cool, remove and pat dry.
Step 2
Preheat oven to 400F. Roll out your puff pastry to 10” x 10”. Mine was already pre-rolled. Prick all over with a fork. Bake until lightly golden brown and puffed up, about 12 minutes. Let cool for about 10 minutes on a cooling rack.
Step 3
Spread 1/4 cup pesto over the surface of the pastry, leaving about 1” around all sides. Tear and scoop the burrata over top of the surface. Add an additional 2 Tbs pesto on top. Add the cooled asparagus on top. The ends of the spears can overlap slightly, it doesn’t need to be perfect. Brush with olive oil and sprinkle with salt.
Step 4
Place tart in the oven and bake until edges are golden brown and asparagus spears are roasty, about 17-23 minutes. Sprinkle with lemon zest and a crack of black pepper. Serve warm or at room temperature with pea shoots if desired.
Step 5
Notes: If you are only able to find puff pastry rolled to a larger size than 10” x 10” I suggest increasing your asparagus amount to 1lb and adjust the length of the stems.