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Asparagus & Pesto Puff Pastry Tart - Wyke
- Preheat the oven to 180C. - Tip all of the ingredients for the pesto, except the oil and lemon juice into a food processor until a rough crumb forms.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wykefarms.com.
Ingredients
- Leaves from a large bunch of basil (about 80g)
- 60g flaked almonds, toasted
- 2 garlic cloves
- 60g Wyke Vintage Cheddar, grated or crumbled
- 120ml extra virgin olive oil
- Zest and juice from a small unwaxed lemon
- Pinch of salt
- 1 sheet of ready rolled puff pastry
- 1 egg, beaten with a pinch of salt
- 500g asparagus, tough ends trimmed
- 1 tbsp extra virgin olive oil
- A few basil leaves, to decorate
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