Asparagus-watercress-tart

Asparagus and watercress tart

Peppery watercress mixed with creamy crème fraîche makes the perfect partner for nutty, charred asparagus spears

By , 26 March 2019

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Asparagus and watercress tart
  • 45 Mins

  • Serves: 6

Nutritional Info
Each 156g serving contains
  • Energy

    1521KJ

    363KCAL

    18%
  • Fat

    20.3g

    med

    29%
  • Saturates

    8.9g

    high

    45%
  • Sugars

    2.7g

    low

    3%
  • Salt

    0.66g

    med

    11%
of your reference intake.
Typical energy values per 100g: 975kJ/233kcal.
Ingredients
  • 300g asparagus
  • 1tsp rapeseed oil
  • 375g Asda Ready Rolled Light Puff Pastry
  • 85g pack watercress
  • 4tbsp crème fraîche
  • 2 egg yolks
  • Zest 1 lemon
  • 1 egg, beaten
  • 15g pine nuts
Method
  • Preheat the oven to 190C/170C Fan/Gas 5.

  • Toss the asparagus spears in the oil and char for 2 mins over a high heat.

  • Unroll the pastry onto a large baking tray.

  • Blitz together the watercress, crème fraîche, egg yolks and lemon zest until smooth. Spread over the pastry, leaving a 2cm border. Top with the asparagus; brush the border with the remaining egg. Bake for 25-30 mins until golden, sprinkling with the pine nuts in the last 10 mins of cooking.