Asparagus and watercress tart
Be the first to rate this recipe
- 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
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.