Description
A delicious and vibrant tart featuring roasted asparagus and pesto, perfect for spring gatherings.
Ingredients
Scale
- 1 sheet of puff pastry
- 1 cup of pesto
- 1 bunch of asparagus, trimmed
- 1 cup of cherry tomatoes, halved
- 1 cup of shredded mozzarella cheese
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry on a floured surface and place it in a tart pan.
- Spread the pesto evenly over the pastry.
- Arrange the asparagus and cherry tomatoes on top of the pesto.
- Sprinkle the shredded mozzarella cheese over the vegetables.
- Brush the edges of the pastry with the beaten egg.
- Season with salt and pepper.
- Bake for 25-30 minutes or until the pastry is golden brown and the cheese is bubbly.
- Let it cool slightly before slicing and serving.
Notes
- Feel free to add other vegetables like bell peppers or zucchini.
- This tart can be served warm or at room temperature.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 40mg