ASPARAGUS CHEESE & TOMATO TARTS
You know those awesome days where you unexpectedly manage to make lunch plans with a friend? Well if you are cooking, you are going to love this recipe. Simple and tasty it makes great use of beautiful Victorian asparagus and also utilises a few store bought ingredients to excellent effect.
It comes to me directly from my kids Grandma. It was very popular in her kitchen and we ate in with her at her beautiful timber, formal dining table surrounded by her favourite books and with her thick shag pile carpet underneath, on many occasions.
Being thoughtful and always keen to spoil her Grandchildren, she usually had something else prepared for them. But these days I think my kids are old enough that they would enjoy eating this too.
Serves 4 for a light lunch.
2 sheets ready rolled butter puffed pastry
½ cup basil, cashew and parmesan dip
2 bunches asparagus
250 grams Gouda cheese, thinly sliced
2 tbs pine nuts
Olive oil
200 grams cherry tomatoes
Salt to season
Small bag of spinach & rocket salad mix.
Extra olive oil & balsamic vinegar for dressing.
Preheat oven to 200 C fan forced or 220 C.
Grease two oven trays.
Cut pastry sheets in half, place 4cm apart on tray.
Spread half the dip evenly over each sheet leaving a border.
Arrange the asparagus top to tail over the dip mixture. Top with Gouda and sprinkle with pine nuts.
Bake for about 15 minutes or until pastry is puffed and brown.
Meanwhile, place tomatoes on a small greased baking tray,
Drizzle with olive oil and season with salt and roast in a hot oven for 5-10 minutes until wilted.
Top tarts with tomatoes and serve with the dressed salad leaves.
The recipe initially comes from the Australian Womens Weekly. You can find it here. Thanks for the delicious idea and for all those wonderful lunches with Grandma.
Dani