HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPesto And Asparagus Tarts
Pesto and Asparagus Tarts

Pesto and Asparagus Tarts

with Rocket and Toasted Pine Nuts

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It’s not nice on the other dishes to choose a favourite, but we have to say that this one currently gets to sit in the front seat of the car. Made with the freshest, most seasonal asparagus we could lay our mitts on, together with light puff pastry and peppery rocket, it tastes every bit as impressive as it looks on the dinner table. Don’t get too complimentary though, or the other recipes might get a complex.

Allergens:MilkEggCereals containing Gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Asparagus Bundles

3 tbsp

Creme Fraiche


1.5 tbsp

Green Pesto


2 tbsp

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

1 unit(s)

Puff Pastry Sheet

(ContainsCereals containing Gluten)

2 tbsp

Pine Nuts

1 bag(s)


Not included in your delivery






Olive Oil

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2916.248 kJ
Energy (kcal)697 kcal
Fat59.0 g
of which saturates20.0 g
Carbohydrate27 g
of which sugars0.0 g
Protein13 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200 degrees and boil a large pot of water. Cut the bottom 3cm from your asparagus as this is a little too tough and woody for eating. Cut the asparagus in half widthways and boil for 1 minute. Drain, run under cold water and drain again.


Mix the crème fraiche with the pesto and half of the grated cheese.


Unroll the pastry onto a lightly greased baking tray and cut into a rectangle. Use a kitchen knife to mark a border around the tart, 1cm from the edge.


Spread the crème fraîche mixture inside the border. Place the drained asparagus over the mixture. Tip: Make sure the asparagus is dry before you put it on the tart.


Scatter the pine nuts on top. Bake for 15-20 mins until the pastry has risen and is nice and golden. Tip: For a more golden finish brush the 1cm pastry border with a little milk if you have some.


Mix your rocket with 2 tsp of best quality olive oil and a pinch of salt and pepper.


Scatter the rocket and remaining cheese over the cooked tart and serve it straight away. Tip: We like serving one large tart to cut at the table but you can make mini ones if you like. Tip: Keep any spare pastry in the freezer and you can make a similar dish with any other veg you happen to have in the fridge another day!