Asparagus tarts

Asparagus and beetroot tarts

Butternut squash makes a great alternative to beetroot and works just as well with asparagus

, 26 April 2016

(11 votes)

Asparagus and beetroot tarts

  • 25 Mins

  • Serves: 6

Crisp and vibrant, these versatile green spears have just come into season and look sunshine fresh in any dish!

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Nutritional Info
Each 139g serving contains

  • Energy

    1347KJ

    322KCAL

    16%

  • Fat

    20.9g

    med

    30%

  • Saturates

    11.9g

    high

    60%

  • Sugars

    2.4g

    low

    3%

  • Salt

    0.83g

    med

    14%
of your reference intake.
Typical energy values per 100g: 971kJ/232kcal.
Ingredients
  • 1 sheet ready-rolled puff pastry
  • 1 egg, beaten
  • 100g cooked beetroot, finely cubed
  • 150g asparagus tips
  • 150g mozzarella, drained and torn
  • Thyme leaves, to garnish
Method

  • Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper.

  • Unroll the puff pastry and cut into 6 equal rectangles. With a knife, carefully score a line all the way around each piece of pastry, 1cm in from the edge. Brush with the beaten egg. Put the pastry on the baking tray and bake in the oven for 5 mins.

  • Divide the beetroot between the pastry cases and top with the asparagus tips and mozzarella.

  • Return to the oven and cook for 12-15 mins more until the mozzarella is beginning to melt. Sprinkle over the thyme and sprinkle with black pepper before serving.