A winning appetizer or starter for those summer get-togethers. A mix of pesto, green peas and goat’s cheese on puff pastry with fresh asparagus baked to perfection and topped with freshly picked edible flowers
Ingredients
For the filling:
130g coriander and Hemp Seed Pesto (*Or basil pesto)
100g fresh basil
50g soft goat cheese
250ml (1 cup) frozen peas, defrosted
80ml (1/3 cup) olive oil
Salt and pepper, to taste
For the base & topping
170g asparagus
Juice and zest of 1 lemon
6 sheets phyllo pastry, defrosted
80ml (1/3 cup) butter, melted
50g soft goat cheese
125ml (½ cup) frozen peas, defrosted
15ml (1 tbs) olive oil
Salt and pepper, to taste
Edible flowers
Method
For the filling:
Add all the ingredients to a food processor and blend until smooth. Set aside.
Preheat the oven to 180°C and line a baking tray with parchment paper.
In a medium frying pan over high heat, melt 15ml (1 tbs) of butter and add the asparagus.
Sauté for 5 minutes until slightly charred. Add lemon juice, lemon zest, and seasoning. Remove from the pan and set aside.
On a clean surface, layer the six sheets of phyllo pastry with butter brushed between each layer.
Place the phyllo pastry onto the prepared tray and smear the pesto filling over, leaving a 3cm boarder. Break up and evenly place the goat cheese onto the filling, followed by the asparagus and peas.
Finish with a drizzle of olive oil. You can get creative with the way you place the asparagus and peas.
Scrunch the boarder of the tart and brush with butter.
Sprinkle with salt and pepper over everything and cook for 8 to 10 minutes or until the phyllo pastry is golden brown.
Cut into squares and serve warm.
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