Spring tarts with watercress salsa verde & whipped lemon feta - Good Food Middle East

Ingredients

• 320g sheet ready rolled all-butter puff pastry
• 1 egg yolk, to glaze
• handful baby carrots(about 8), peeled and any fat ones halved
• handful radishes(about 10), halved
• olive oilor rapeseed oil, for drizzling
• bunch of thin-stemmed asparagus(about 16), woody ends trimmed
• handful sugar snap peas(about 16)
• 100g fresh or frozen garden peas
• 200g block feta
• 250g tub mascarpone
• 1 lemon, zested
• 5 tbsp milk
• 80g watercress
• small bunch parsley
• 1 small garlic clove
• 1 tbsp capers
• 3 anchovy fillets (optional)
• 1 tsp Dijon mustard
• 1 lemon, juiced
• 100ml extra virgin olive oil, plus extra for drizzling