This fantastically fresh veggie treat is just perfect for picnic season.
Made with well just about anything you fancy. Deliciously vibrant veggies on top of low-fat herby cream cheese and light puff pastry makes for a tasty alfresco treat.
Our version combines the classic flavours of cheese, tomato & basil but why not try roast veggies with a dash of harissa for a spicy alternative.
Ingredients
Preheat your oven to 200•C then line a baking tray with baking paper.
Unroll your ready rolled light puff pastry and place on the baking paper lined tray.
With a sharp knife carefully score a a rectangle in the pastry creating roughly a 5cm edge.
In the rectangle you’ve just made spread the cream cheese evenly across and then add halved cherry tomatoes across the cheese.
Next, trim the bottoms off the asparagus and toss in a bowl with a little olive oil and salt and pepper. Once coated add these to the top of the tart.
Finally, sprinkle across torn basil leaves and season to taste with salt and pepper.
Place the tart in your pre-heated oven for 20-25 minutes or until the pastry is puffed up and golden around the edges.
Cut into squares ready to be served in the sunshine! Enjoy x
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