Asparagus and watercress tart!

INGREDIENTS

  • 1 1/2 sheets frozen puff pastry
  • 1 Coles Australian Free Range Egg, lightly whisked
  • 1 bunch asparagus, woody ends trimmed, halved length ways
  • 100 g sugar snap peas, halved
  • 1/2 cup (60 g) frozen peas
  • 100 g goat’s cheese, lightly whipped
  • 1/2 small radicchio, leaves separated
  • 1 cup watercress sprigs
  • 2 radishes, thinly sliced

HAZELNUT AND WATERCRESS PESTO

  • 1 cup basil leaves
  • 1/2 cup watercress sprigs
  • 1/3 cup (45 g) hazelnuts, toasted
  • 1/4 cup (30 g) finely grated Parmesan
  • 1/3 cup (80 ml) olive oil

METHOD

  • Step 1
    Preheat oven to 200°C. Line a baking tray with baking paper. Place the whole pastry sheet on the lined tray. Cut the halved pastry sheet into four 2cm-wide strips. Place the strips around the edges of whole pastry sheet to create a border. Use a small sharp knife to gently score the pastry border. Lightly brush with egg.
  • Step 2
    Bake for 15-20 mins or until pastry is golden brown and puffed. Use a clean tea towel to press down the center. Set aside to cool slightly.
  • Step 3
    Meanwhile, to make the hazelnut & watercress pesto, process the basil, watercress, hazelnuts and Parmesan in a food processor until finely chopped. With the motor running, add oil in a thin, steady stream until combined. Season.
  • Step 4
    Cook asparagus, sugar snap peas and peas in a saucepan of boiling water for 2 mins or until bright green and tender. Refresh under cold water. Drain well.
  • Step 5
    Place the pastry case on a serving plate. Spread with half the pesto and the goat’s cheese. Top with radicchio, asparagus mixture, watercress and radish. Drizzle with remaining pesto.

  • Asparagus and watercress tart