- 400g peas – defrosted
- 1 packet of asparagus – halved lengthways
- 1 packet of ready rolled puff pastry
- 1 tsp fennel seeds – toasted and lightly crushed in a pestle & mortar
- 1 garlic clove – minced
- 1/4 tsp salt
- 1/4 tsp chilli flakes
- 1/4 large lemon juice
- 30g pine nuts
- A few stems of parsley or mint
1/ Pre-heat the oven to 200 C.
2/ Pulse the peas, crushed fennel, minced garlic, salt, chilli flakes & lemon juice in the processor until combined and smashed rather than a puree – a more lumpy texture still with a good bite.
3/ Cut the pastry in half and with the tip of your knife make a light indentation to create a border all the way round, 2cm from the edge.
4/ Spread the pea mix evenly across each pastry half within the border, then arrange your halved asparagus spears across the tart and place in the centre of the oven for 20-30 minutes. Half way through cooking you can sprinkle the pine nuts on the tarts for them to toast.
5/ If you find the edges start browning faster than the rest of the tart is cooking you can lightly cover with tin foil or put the tarts on a lower shelf in the oven. Once the tarts have gone golden brown around the edge and the base is cooked through you’re ready to serve! Garnish with your herbs and serve with a leafy side salad with a vinaigrette dressing.