Spring tarts with watercress salsa verde & whipped lemon feta recipe | Good Food

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 oil or 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