Asparagus and sundried tomato tart

8 INGREDIENTS • 4 STEPS • 45MIN

Asparagus and sundried tomato tart

Recipe

5.0

2 ratings
Combine tender asparagus with creamy mozzarella, pesto and tomato in this Italian-inspired tart, which looks super impressive, but is a doddle to prepare.
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Combine tender asparagus with creamy mozzarella, pesto and tomato in this Italian-inspired tart, which looks super impressive, but is a doddle to prepare.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

45MIN

Total time

Ingredients

Servings
4
1 pack
(320 g)
M&S handcrafted all-butter puff pastry, defrosted
2 tbsp
milk
1/2 jar
(180 g)
M&S sundried tomato paste
250 g
M&S Select Farms asparagus spears, trimmed
100 g
red cherry tomatoes, quartered
120 g
M&S buffalo mozzarella
3 tbsp
M&S fresh green pesto
to taste
watercress
to serve
or rocket

Nutrition per serving

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Calories
616kcal
Fat
42.1 g
Saturates
14.9 g
Sugars
6.5 g
Salt
536.0 mg
Love This Recipe?
Add to plan
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Asparagus and sundried tomato tart
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat the oven to 200°C/180°C fan/gas mark 6.
step 2
Roll out the pastry (1 pack) into a 20 x 30cm rectangle and place on a baking sheet lined with greaseproof paper. Score a border 1.5cm in from the edge, then use a fork to prick the pastry inside this border. Brush the milk (2 tbsp) over the pastry before placing in the oven to cook for 15 minutes, until golden. Remove from the oven and lower the temperature to 180°C/160°C fan/gas mark 4.
step 3
Using the back of the fork, gently press down on the pastry in the middle of the raise border. Spread over the sundried tomato paste (1/2 jar) up to the border, then lay over the asparagus (250 g). Top with the cherry tomatoes (100 g), cut side up, then tear over the mozzarella (120 g).
step 4
Drizzle with a little extra virgin olive oil, season, then bake for 20-25 minutes until the base is crisp. Spoon over the pesto (3 tbsp) and serve with watercress (to taste) or rocket.
step 4 Drizzle with a little extra virgin olive oil, season, then bake for 20-25 minutes until the base is crisp. Spoon over the pesto (3 tbsp) and serve with watercress (to taste) or rocket.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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