Asparagus and pea tart recipe | Taste of France®
Serves: 6-8 Combine two green stars of the season with a mint pesto for a delicious light lunch. 1Preheat the oven to 350°F (180°C/Gas Mark 4).
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Ingredients
- ¾ cup (200 ml) oat-based cream alternative
- 1 handful unsalted cashews
- 3 tbsp (3 oz./80 g) mint pesto
- 2 bunches thin green asparagus
- Generous ½ cup (3 oz./80 g) fresh green peas
- 12 sheets phyllo dough
- Zest of 1 lemon, preferably organic
- Shaved Parmesan
- A few tiny sprigs dill
- Dukkah spice mix (optional)
- Kosher salt
- freshly ground pepper
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